Directions
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Step 1
Whisk Whole Milk (3/4 quart), Pure Cane Sugar (3/4 cup) and Unsweetened Cocoa Powder (2/3 cup) in a ceramic or anodized stainless steel saucepan over medium-high heat. Bring to simmer. Remove from heat.
Step 2
Whisk Whole Milk (1/4 quart), Arrowroot (8 teaspoon), Salt (1/2 teaspoon), Large Egg (6), and Pure Vanilla Extract (4 teaspoon) in a medium to large bowl.
Step 3
Temper the egg mixture by whisking while slowly adding the cocoa mixture.
Step 4
Pour entire mixture back into the saucepan and whisk constantly over medium-high.
Step 5
When it comes to a full boil you will notice the mixture thickening. Reduce the heat to simmer and continue whisking until thick.
Step 6
Split between 8 cups, bowls or ramekins.
Step 7
Refrigerate for at least 6 hours.
Step 8
Serve with Whipped Cream (3/4 cup) and enjoy!
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