|Sugar||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
In saucepan, mix sugar, cocoa, cornstarch, and salt.
Gradually blend in milk.
Cook over medium heat, stirring constantly, till mixture thickens.
Cook 2 to 3 minutes more.
Pour into 5 or 6 sherbets; chill.
Or pour into individual molds, rinsed with cold water; chill till firm.
Unmold in chilled dessert dishes.
Serve with cream.