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