1. In a small heavy saucepan, sprinkle gelatin over 1 cup milk; let stand for 1 minute. 2. Cook over medium-low heat until bubbles form around sides of pan. 3. Meanwhile, sift the sugar, cornstarch and cocoa into a small bowl. 4. Combine egg yolks and remaining milk; whisk into sugar mixture until blended. 5. Add a small amount of hot milk mixture to sugar mixture; return all to saucepan, whisking constantly. 6. Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). 7. Bring to a boil; whisk 2 minutes longer. 8. Remove from the heat; whisk in butter and vanilla. 9. Transfer to a large metal mixing bowl. 10. Lightly coat waxed paper with nonstick cooking spray; press onto surface of cocoa mixture. 11. Refrigerate for 45-60 minutes or until mixture reaches 80 degrees. 12. Beat the cocoa mixture on high speed for 3-4 minutes or until smooth and glossy, scraping sides of bowl occasionally. 13. Fold in whipped topping until blended well. 14. Spread evenly into crust. 15. Refrigerate for 2 hours. 16. Garnish with chocolate curls, if desired. 17. Cover leftovers tightly with foil; store in refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
