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Triple Chocolate Pudding

Source of Recipe


From "Chocolate," by Nick Malgieri






List of Ingredients



• 2 cups whole milk (or use a combination of milk and whipping cream)
  
• 1/3 cup sugar
  
• 2 ounces bittersweet or semisweet chocolate, coarsely chopped
  
• 2 ounces milk chocolate, coarsely chopped
  
• 2 Tbsp cornstarch
  
• 2 Tbsp unsweetened cocoa powder
  
• 3 large eggs
  
• 2 tsp vanilla extract
  
• .
  
• Sweetened whipped cream
  
• Optional: raspberries and mint leaves
  






Instructions



1. Combine 1-1/2 cups milk with the sugar in a saucepan, whisking to mix. Place over medium heat and bring to a simmer. Remove from the heat and add the chocolates. Let stand 5 minutes, then whisk until smooth.
   
   
2. Meanwhile, in a mixing bowl, whisk together the cornstarch and cocoa. Then whisk in the remaining 1/2 cup milk until smooth; whisk in the eggs.
   
   
3. Return milk and chocolate mixture to a simmer over medium heat, whisking often so it doesn't scorch. Whisk a third of the hot liquid into the egg mixture, then whisk back into the pan. Whisk constantly, moving on and off the burner, until the mixture thickens and begins to bubble.
   
   
4. Remove from heat and whisk in the vanilla. Fill individual cups or glasses with the pudding and press a piece of lightly buttered wax paper onto the surface of each. Chill.
   
   Serve cold with a spoonful of whipped cream. Garnish with raspberries and a few mint leaves, if desired.
   
   Makes about 6 servings.