Directions
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Step 1
Whisk
Whole Milk (3 cups)
,
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 cup)
,
Arrowroot (2 1/2 Tbsp)
,
Salt (1/2 tsp)
,
Large Eggs (6)
, and
Pure Vanilla Extract (1 Tbsp)
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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