The ultimate chocolate pudding
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| 6 | tablespoons | Unsweetened dutch process cocoa powder |
| 3 | tablespoons | Cornstarch |
| ¼ | teaspoon | Salt |
| 2 | cups | Milk |
| 6 | ounces | Top-quality semisweet chocolate, finely chopped |
| 1½ | cup | Heavy cream |
| 1 | teaspoon | Pure vanilla extract |
Directions
Working over a large bowl, sift ½ cup of the sugar with the cocoa, cornstarch and salt. Whisk in ½ cup of the milk to make a smooth paste; scrape the bottom of the bowl with a rubber spatula to be sure everything is well mixed.
Put the chocolate in a heatproof bowl. In a medium saucepan, combine the heavy cream with the remaining 1½ cups of milk and ¼ cup of sugar and bring just to a simmer over moderately high heat, stirring. Reduce the heat to moderately low and stir in the cocoa paste. Whisking constantly, boil the mixture for 1 minute. Strain the mixture over the chocolate in the bowl. Add the vanilla and stir until the pudding is smooth.
Pour the pudding into six glasses or 1-cup ramekins and let cool to room temperature. Cover the puddings and refrigerate until set, at least 4 hours. The puddings can be refrigerated for up to 2 days.
Recipe by: Cooking Live Show #CL8945 Posted to MC-Recipe Digest V1 #785 by "Angele and Jon Freeman" <jfreeman@...> on Sep 17, 1997