|1 can||[354mL]||Carnation® Regular, 2% or Fat Free Evaporated Milk|
|3/4 cup||[175mL]||granulated sugar|
|2/3 cup||[150mL]||chopped semi-sweet chocolate|
|1 tsp||[5mL]||pure vanilla extract|
|1 cup||[250mL]||whipping cream|
Bring milk to a boil in a saucepan. Turn off heat.
Combine sugar, cocoa and cornstarch in a small bowl. Beat eggs in a separate bowl. Whisk in sugar mixture and then warm milk. Return mixture to saucepan.
Cook on medium heat until mixture comes to a boil and thickens, about 5 minutes. Remove from heat and stir in chopped chocolate and stir until melted. Stir in vanilla.
Strain mixture for a smoother mixture if desired. Chill for 2 hours to ensure whipped cream will not melt when folded in.
Whip cream until thick and mixture holds its shape. Fold into chilled chocolate mixture.
• Serve in individual glasses. Layer with additional whipped cream or place a dollop on top of each serving and sprinkle with chocolate shavings if desired.
• Layer with fresh raspberries or sliced strawberries.
• This dessert can be made a day ahead. Cover well and refrigerate until ready to eat.
• To make a lower fat dessert, make sure you use Carnation® Fat Free Evaporated Milk and omit the whipping cream. It will be a denser dessert.
Makes 6-8 servings