Old-Fashioned Double Chocolate Pudding
Source of Recipe
News-Journal 2/14/02
Recipe Introduction
Makes 4-6 servings. From Abby Mandel.
List of Ingredients
2 cups whole milk
6 oz. bittersweet chocolate
1 cup sugar
Pinch salt
2 Tbsp. unsweetened cocoa powder
4 tsp. cornstarch
2 large eggs
1 tsp. vanilla extract
1 tsp. unsalted butter
Sweetened whipped cream with vanilla, optional
Recipe
In small heavy saucepan over medium-low heat, combine milk and chopped chocolate, whisking occasionally until chocolate is melted, about 2 minutes. Remove from heat; whisk until smooth. In bowl, combine sugar, salt, cocoa powder, cornstarch and eggs. Whisk until smooth. Slowly whisk hot chocolate mixture into bowl; then return it to saucepan. Cook over medium heat, whisking constantly, until mixture is fairly thick, about 3-4 minutes. Do not allow mixture to boil. Remove from heat. Stir in vanilla and butter until melted. Pour into 4-6 ramekins, small dishes or cups. Refrigerate until cold, 2-3 hours or as long as overnight. (To prevent skin from forming, place waxed paper or plastic wrap directly on surface of each serving before chilling.) To serve, serve chilled, topped with whipped cream, if using.
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