The best chocolate pudding
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The best chocolate pudding
  Chocolate    Pudding  
Last updated 6/12/2012 1:26:36 AM. Recipe ID 61092. Report a problem with this recipe.
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      Title: The best chocolate pudding
 Categories: Desserts
      Yield: 1 Servings
    2 1/4 c  milk or light cream
      1/2 c  sugar
        6 lg mint sprigs
        6 oz bittersweet chocolate --
  :          finely chopped
        1 pn salt
        2 TB cornstarch
      1/2 ts cinnamon
        2 TB unsweetened cocoa -- (Dutch
  :          process)
        2 lg eggs -- beaten
        1 ts vanilla extract
  :          Lightly whipped unsweetened
  :          cream
  :          Shaved bittersweet
  :          chocolate
  In a deep saucepan place 2 cups of milk, 1/4 up of sugar and the mint
  sprigs and bring to a simmer. Remove from heat and allow it to sit
  for 5-10 minutes. Remove mint and discard. Return pan to moderate
  heat and add the bittersweet chocolate. Whisk frequently until
  chocolate melts into milk, then remove from heat.
  In a separate bowl, mix the remaining 1/4 cup sugar, salt, cornstarch,
  cinnamon and cocoa together. Add the remaining 1/4 cup milk and whisk
  until smooth. Slowly whisk in the hot milk mixture and return to the
  saucepan over moderate heat. Stir sides and bottom constantly with a
  spatula until mixture just begins to simmer. Slowly whisk into bowl
  with eggs, being careful not to scramble them. Return to pan and cook
  over low heat for 2-3 minutes, stirring constantly, to cook egg
  through and thicken mixture. Remove from heat and stir in vanilla.
  Pour pudding into dessert glasses or ramekins, cover with plastic or
  wax paper directly on pudding to keep skin from forming and
  refrigerate for up to 3 days. To serve, carefully remove plastic and
  garnish with lightly whipped cream, chocolate shavings and mint
  sprigs if desired.

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Recipe ID 61092 (Apr 03, 2005)

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