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

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