Contributed by Barbara (Nightmist)
Note: When using cocoa instead of chocolate: combine 6 T cocoa with the sugar, and use an extra egg yolk. The resultant extra white may be used to make even more meringue if desired, by increaseing sugar to 8T and vanila to 1 tsp.
Seperate 3 of the eggs, set aside the whites.
Melt chocolate in scalded milk.
Beat the three separated yolks and the 2 remaining whole eggs slightly.
Add sugar and salt, mix well.
Add scalded milk gradually, stirring constantly. Cook in the top of a double boiler, or in a water bath, stirring constantly, until the pudding coats a spoon.
Add 1 teaspoon only of the vanilla.
Pour into a large pan, or heat-proof serving dish with a lid.
Beat the three separated egg whites until foamy, add the remaining 3/4 tsp vanilla.
Continue beating to soft peaks adding 6 tablespoons of sugar gradually.
Using a large spoon, drop meringue onto the surface of the pudding, forming islands.
Cover closely til mixture is cool.
Serve chilled.
This page last updated 9/4/1999