Chocolate Supangle Delight
Ingredients
- 4 cups whole milk (you can add half a package of cream for extra richness)
- 1 cup granulated sugar (6.8 oz)
- 3 heaping tablespoons cocoa powder (2 oz)
- A pinch of salt
- 2 eggs
- 3 heaping tablespoons cornstarch (1.8 oz)
- 5.3 oz bittersweet chocolate (60% cocoa)
- 2.6 oz butter
- **Optional: add a quarter cup of ice-cold water. I don't use it anymore to reduce the water taste.
Instructions
Mix sugar, cornstarch, salt, and cocoa in a pot. (Make sure to use plenty of cocoa and cornstarch!) Add the eggs. Gradually add the milk while stirring until smooth. (It should be lump-free; if not, you can strain it). Add the cream and stir well again. Cook over medium heat, stirring constantly until it thickens. When it starts bubbling, turn off the heat and add butter and chocolate. Let it cool down, stirring occasionally to prevent a skin from forming, until it reaches room temperature. (You can speed up the process by adding a little cold water, but I didn't use it.) Be sure it's completely cooled down before pouring into cups; otherwise, it might form a skin. Divide into cups with cake slices at the bottom (you can slightly thin the consistency if you're making a cake). Refrigerate. Once chilled, serve and enjoy!
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