Chocolate Intemperance

• 12 cup Dutch-processed cocoa powder
• 1 cup sugar
• 3 tablespoons cornstarch
• 14 teaspoon salt
• 1 cup water
• 1 tablespoon vanilla (or can sub espresso powder or 1 tsp. cinnamon(all of these are optional) (optional)
• 2 cups milk or 2 cups cream
• 1 cup chopped semisweet chocolate or 1 cup bittersweet chocolate

1. In a medium saucepan, whisk together the cocoa, sugar, cornstarch, and salt.
2. Slowly whisk in the water, then the flavor of your choice, if using, and the milk or cream.
3. Bring to a boil over medium heat, whisking constantly.
4. Remove from the heat and stir in the chocolate, whisking till chocolate melts.
5. Pour into a bowl, and stir ooccasionally as it cools, to prevent a skin from forming.
6. Pour into a jar or other storage container, and lay a piece of plastic wrap right on the surface of the chocolate, again to prevent a skin from forming.
7. Store in the refrigerator for up to a week.
8. To serve:.
9. Serve as is in very small glasses; it's thick and it's rich.
10. To make one frozen smoothie, place 1/3 cup of chocolate base in a blender.
11. Add about 1 cup ice cubes(and 1 oz.
12. of the spirit of your choice, if desired, and blend till smooth.
13. Alternately, blend with chunks of banana, or a scoop of ice cream.
14. Feeling intemperate?
15. Add vodka and coffee liqueur to 1/3 to 1/2 cup chocolate base for the best sweet martini ever!
16. To rim glass with cinnamon sugar, mix
17. 1 teaspoons cinnamon with 2 tablespoons sparkling sugar and 1 tablespoons granulated sugar.
18. Wipe the edge of the glass with a wet cloth, then dip it into the sugar mixture.

dutch, sugar, cornstarch, salt, water, vanilla, milk, semisweet chocolate

Taken from www.food.com/recipe/chocolate-intemperance-292378 (may not work)