Chocolate Intemperance

1. 1

   In a medium saucepan, whisk together the cocoa, sugar, cornstarch, and salt.

2. 2

   Slowly whisk in the water, then the flavor of your choice, if using, and the milk or cream.

3. 3

   Bring to a boil over medium heat, whisking constantly.

4. 4

   Remove from the heat and stir in the chocolate, whisking till chocolate melts.

5. 5

   Pour into a bowl, and stir ooccasionally as it cools, to prevent a skin from forming.

6. 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. 7

   Store in the refrigerator for up to a week.

8. 8

   To serve:.

9. 9

   Serve as is in very small glasses; it's thick and it's rich.

10. 10

    To make one frozen smoothie, place 1/3 cup of chocolate base in a blender.

11. 11

    Add about 1 cup ice cubes(and 1 oz.

12. 12

    of the spirit of your choice, if desired, and blend till smooth.

13. 13

    Alternately, blend with chunks of banana, or a scoop of ice cream.

14. 14

    Feeling intemperate?

15. 15

    Add vodka and coffee liqueur to 1/3 to 1/2 cup chocolate base for the best sweet martini ever!

16. 16

    To rim glass with cinnamon sugar, mix

17. 17

    1 teaspoons cinnamon with 2 tablespoons sparkling sugar and 1 tablespoons granulated sugar.

18. 18

    Wipe the edge of the glass with a wet cloth, then dip it into the sugar mixture.

* Per serving · 4 servings · Values may vary.