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Chocolate Pudding in a Jar

Source of Recipe

From "Gale Gand's Lunch!" by Gale Gand


Recipe Introduction

"This is the simplest chocolate pudding and also one of the richest and best tasting. It's so smooth, and intensely chocolatey, even though it doesn't call for much chocolate. When you use quality chocolate — which you definitely should do here — a little goes a long way. It's also gluten-free. Placing it in a jar makes it easy to transport, and looks very cute. If you're taking these jars on a picnic, bring a can of whipped cream packed with an ice pack, and top each serving with a rosette of whipped cream."

List of Ingredients

â—¦ 2 cups heavy cream
â—¦ 1 pinch salt
â—¦ 2 ounces bittersweet chocolate, chopped
â—¦ 3 large egg yolks
â—¦ ¼ cup sugar


Recipe

In a saucepan, combine the cream and salt and bring to a boil over medium-high heat. As soon as the cream boils, remove the pan from the heat and add the chopped chocolate, whisking until the chocolate melts. Put the saucepan back on the stove with the heat off.

In a medium bowl, whisk the egg yolks and sugar together. A little at a time, add the hot chocolate mixture to the egg mixture, whisking constantly. (Be sure not to add too much of the hot mixture to the eggs at once, or you'll curdle the egg yolks.) Pour the pudding mixture back into the saucepan and heat it over medium heat, whisking slowly, until it thickens slightly and you see a few boiling bubbles in the center of the pot, 3 to 5 minutes. The mixture should be thick enough to coat the back of a wooden spoon. Run your finger down the back of the spoon; when the edges do not blur, the mixture is ready.

Divide the pudding among four 6- to 8-ounce canning jars.
Tightly cover each jar with plastic wrap or a lid. Refrigerate for at least 4 hours, or until ready to serve. The pudding keeps in the jars in the refrigerator for up to 5 days.


Serves 4