Yield: 6 Servings
|2 tablespoons||Corn starch|
|2 cups||Hot milk or 1 c milk and 1 c leftover brewed coffee|
|2 teaspoons||Instant coffee (if not using brewed coffee)|
|3||Or 4 oz semisweet or bittersweet chocolate, preferably imported, chopped|
|1 teaspoon||Vanilla extract|
Stir the sugar and cornstarch together in a medium saucepan.
Gradually stir in the hot milk (or milk and coffee) and the instant coffee, if using. Heat, stirring constantly, until the sugar is dissolved and the mixture begins to thicken, about 5 minutes. Add the chocolate.
Cook over medium low heat, stirring, until the chocolate is melted and the mixture boils and is thickened, about 5 minutes. Remove from heat; cool 5 minutes. Stir in the vanilla and pour into small custard cup. Serve warm or at room temperature.