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Author Notes: I learned this recipe from my grandparents. There are varying stories about its origin. Some say it came from from my great-grandmother and others the wife of a family friend. Despite its origins being shrouded in the mist of time, is is my go to recipe. At the time my uncle shared it in the parish cookbook, he said that it had been in the family for 60 years. So now we are closing in on the century mark. The longer it cooks the more flavorful and thicker it gets. Serve with your favorite ice cream, preferably home made vanilla. —Sauertea
Makes 1-2 cups
- 1/2 cup sugar
- 2 ounces unsweetened chocolate
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1 1/2 cups boiling water
- Heat water in double boiler but do not let it boil
- Combine all the ingredients in the top of a double boiler. Mix the ingredients until smooth. Cook over hot but not boiling water.
- Whisk occasionally.
- It is ok to start early in the day and let it cook most of the day over the double boiler. It will get very thick the longer it sits. The key is not letting the water in the double boiler boil
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