CHOCOLATE CREAM

1 quart of milk
6 oz. of chocolate
4 eggs
1 tablespoonful of corn flour
essence of vanilla
sugar to taste

Dissolve the chocolate in a few tablespoonfuls of water, stirring it over the heat until a thick, smooth paste; add the milk, vanilla, and sugar. When boiling thicken the milk with the cornflour; remove the mixture from the heat to cool slightly, beat the eggs well, stir them into the thickened chocolate very gradually, and stir the whole over the heat, taking care not to allow it to boil When well thickened let the cream cool; serve in custard glasses or poured over sponge cakes or macaroons.