"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 sqs. unsweetened chocolate 1 can Eagle Brand milk 1/2 c. boiling water 1 (9 inch) vanilla wafer or graham cracker crust 1/2 pt. whipping cream, whipped
Melt chocolate in double boiler over hot water. Add Eagle Brand milk. Stir until very thick. (It will be almost like fudge) Add boiling water, stirring as you add water. Cook 5 minutes longer, striring constantly. Pour in crust. Chill several hours and top with whipped cream before serving.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.