It's Friday so let's wade through more chocolate...
This is a recipe from my childhood. We LOVED when my mother would have this waiting for us when we got home from school for a snack. And when it has a chance to sit in the refrigerator and soften into a cakelike consistency its just off the charts comfort food.
Back then we used the cook and serve chocolate jello pudding mix. But a while ago I was sifting through the Fanny Farmer cookbook and found a recipe for a chocolate blanc mange. Basically its chocolate pudding and no harder to make from scratch then if you used the Jello mix.
And since I promised healthier recipes this week (1 for 4 isn't horrible) I used whole wheat graham crackers. Hey fiber in your chocolate recipe is still fiber people.
Chocolate Icebox Cake
2 cups milk
3 tbsp Cornstarch
4 tbsp sugar
1 tsp salt
1 tsp vanilla
4 oz bittersweet chocolate
1 box Whole Wheat (or regular) graham crackers
Take 1/4 cup milk and add sugar, cornstarch and salt. In a saucepan heat 1 3/4 cup milk until almost at scalding stage. Add the chocolate and stir until melted. Then slowly pour in the cornstarch sugar mixture. Cook on medium for about 10 minutes until thick and to cook out the cornstarch flavor . Take off the stove and add vanilla.
Line a 8 x 8 baking dish with a layer of graham crackers. Pour a large ladle of chocolate pudding. With a spoon smooth out evenly over the graham crackers. Repeat. You should have enough for 4 layers. Crush graham crackers on the top and cover with Saran Wrap and put in the refrigerator for at least 2 hours.
Enjoy with whipped cream and sliced bananas....Then enjoy your weekend.