Midnight pudding
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Midnight pudding
Last updated 6/12/2012 12:59:02 AM. Recipe ID 21918. Report a problem with this recipe.
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      Title: Midnight pudding
 Categories: Baker
      Yield: 4 Servings
      4 oz Semisweet chocolate, chopped
           Into 1/4-inch pieces
      2 c  Half-and-half
    1/2 c  Granulated sugar
    1/2 c  Unsweetened cocoa
      4 lg Egg yolks
      1 tb Cornstarch
      4 oz White chocolate, chopped
           Into 1/8-inch pieces
  Bring on the night by melting the semisweet chocolate in the top half
  of a double boiler over medium heat.  Stir the chocolate constantly
  with a rubber spatula until it is completely melted and smooth, then
  remove from the heat and set aside.  Heat the half-and-half, 1/4 cup
  sugar, and the cocoa in a 3-quart saucepan over medium-high heat.
  When hot, whisk to dissolve the sugar.  Bring to a boil.  While the
  cream is heating, whisk the egg yolks, remaining sugar and cornstarch
  in a medium bowl until slightly thickened and lemon-colored. Pour the
  boiling half-and-half mixture slowly into the egg yolks and stir to
  combine. Return the mixture to the saucepan and heat over medium-high
  heat, stirring constantly, until it begins to boil and becomes quite
  thick, about 30 seconds. Remove the pan from the heat and transfer
  the mixture to a large bowl. Add the melted chocolate, then place the
  bowl in ice water and stir the pudding until it is cold.  Fold all
  but 2 tablespoons of chopped white chocolate into the pudding.
  Portion 3/4 cup of the pudding into each of 4 dessert dishes and
  sprinkle 1/2 tablespoon of the remaining white chocolate over the top
  of each.
  Yield: 4 servings

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Recipe ID 21918 (Apr 03, 2005)

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