Polish Chocolate Cream (Kisiel Czekoladowy)
2 cups heavy sweet cream
1 vanilla bean (3-inch piece) or 2 teaspoons vanilla extract or peppermint extract
1/2 cup sugar
1 teaspoon potato flour (heaping teaspoon)
1/4 cup milk (cold)
4 ounces unsweetened chocolate or semisweet chocolate or milk chocolate, chopped
Melt chocolate over very low heat.
Combine cream, vanilla, and sugar and slowly bring to a boil, then lower heat to a simmer.
Combine melted chocolate with cream mixture, blending thoroughly.
Dissolve potato flour in milk, then add milk to cream mixture.
Stir for 2 minutes (be careful not to scorch the cream).
Discard vanilla bean, if you used one.
Wet mold or bowl with water (or you can use individual cups, ramikins or dessert glasses), then sprinkle with sugar, and pour cream mixture inches.
Chill for several hours before serving.
Serve topped with heavy sweet cream (plain or whipped and/or fruit syrup, if desired.