Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Sugar
1/4 c Unsweetened Cocoa Powder
2 tb Sifted Cornstarch
1 ts Unflavored Gelatin
1 c Half-and-Half
1 c Evaporated Skim Milk
2/3 c Whole Milk
2 Jumbo Egg Yolks
- lightly beaten
2 ts Vanilla Extract

----------------------OPTIONAL TOPPING---------------------------
1/4 c Heavy Cream; whipped
1 tb Chopped blanched Pistachios
- OR -
6 Candied Violets

In a large saucepan, combine the sugar, cocoa, cornstarch and gelatin,
pressing out all lumps. Add the half-and-half, evaporated skim milk
and whole milk; whisk vigorously to blend. Set the pan over
moderately low heat and cook, stirring constantly with a wooden,
until the mixture just boils and is thickened and smooth, about 10
minutes.

Blend a little of the hot mixture into the beaten egg yolks, then
stir the warmed egg yolks back into the pan. Cook over moderately low
heat, stirring constantly, for 3 to 4 minutes. The mixture must not
boil or the eggs will scramble. Remove from the heat and stir in the
vanilla. Set the saucepan on a rack to cool for 10 minutes, stirring
frequently to prevent a skin from forming on the surface.

Ladle the mixture into 6 decorative 4-ounce pot de cr?me cups or white
porcelain ramekins and let cool completely. Cover each cup with
plastic wrap, then refrigerate at least 5 hours, or overnight.

Serve as is or top each serving with a little of the whipped cream and
either a scattering of chopped pistachios or a single candied violet.

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