French Chocolate

Class of 1968

• 1/3 cup semisweet chocolate pieces
• 1/4 cup light corn syrup
• 3 Tbsp water
• 1/2 tsp vanilla
• 1 cup chilled whipping cream
• 4 cups milk

Heat chocolate pieces, corn syrup and water over low heat, stirring until chocolate is melted and mixture is smooth. Stir in vanilla. Chill. In chilled bowl, beat cream until stiff, adding chilled chocolate gradually. Continue beating until mixture mounds when dropped from a spoon. Refrigerate.

Just before serving, heat milk through but do not boil. Fill cups 1/2 full with whipped cream mixture. Fill cups with milk; blend.

Yield: 8 servings