2 c. milk
1/2 c. sugar
3 oz. sweet chocolate, grated
4 beaten egg yolks
3/4 c. whipped cream
1 tsp. vanilla
2 tbsp. brandy (optional)

In saucepan over low heat, scald and stir the milk, sugar and chocolate. Pour part of this mixture over the egg yolks and stir; return to saucepan. Stir custard constantly over low wheat until thickened slightly. Don't overcook! Cool by placing pan in cold water.

In another bowl whip until stiff the whipping cream; add vanilla and brandy (if desired). Fold the cold custard into whipped cream mixture until well blended. fill 6 glasses with the custard and chill. Before serving, top with whipped cream topping.

Serves 6.