Desserts

Lightly beat egg whites, set aside. Combine 2/3 C cocoa and cornstarch. Whisk ¾ C into cocoa mixture until completely smooth. In a saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat, whisking constantly. Whisk cocoa mixture into hot milk. Bring to a boil over medium-high heat, boil for 2 minutes, whisking constantly. Remove from heat. Gradually whisk 1 C of hot cocoa mixture into egg whites. Pour mixture back into pan. Cook for 2 minutes, whisking constantly-do not boil. Remove from heat. Add vanilla, blend well.

Pies

In a saucepan, over medium heat, whisk the cream, cornstarch, brown sugar
and cane syrup together. Cook for 10 to 12 minutes, or until a light
custard forms. Stir in the chocolate and mix well. Place a piece of plastic
wrap directly on top of the custard. Cool completely. Fold in half of the
crushed pralines. Pour the custard into the pie shell. Sprinkle the top
with the remaining pralines. Refrigerate for 4 hours before serving. Serve
each slice with whipped cream and a drizzle of Caramel Sauce.

Yield: 8 servings

Cookies

Mix and bake until golden brown.