Total Time
15mins
Prep 5 mins
Cook 10 mins

A from-scratch favorite from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time.

Ingredients Nutrition

Directions

  1. Heat milk with chocolate in the top of a double boiler, beating well when chocolate has melted.
  2. Mix sugar, salt, cornstarch and cocoa; blend with a little of the chocolate milk.
  3. Return to the double boiler and cook until thickened, stirring constantly.
  4. Add butter, cool and add vanilla.
  5. Serve with lightly sweetened whipped cream.

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