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Pudding: Grand Manier Ultimate Chocolate Pudding

Source of Recipe

Chef Francois


List of Ingredients

1 cup of confection sugar
6 tablespoons unsweetened process cocoa powder
3 tablespoons cornstarch
1 pinch of salt
2 cups of milk
6 ounces semisweet chocolate finely chopped
1 1/2 cups of heavy cream
1 teaspoon of pure vanilla extract
1/4 cup of Grand Manier liquor
2 envelopes of gelatin



Recipe

Working over a large bowl, sift 1/2 cup of sugar with the cocoa, cornstarch and salt. Whisk in 1/2 cup of milk to make a smooth paste.

Scrape the bottom of the bowl with a rubber spatula to be sure everything is well mixed. Melt the finely chopped semisweet chocolate inside a double boiler.

In a medium saucepan (stick free) combine the heavy cream with the remaining 1 1/2 cups of milk and 1/2 cup of sugar and simmer over a moderately high heat stirring nonstop for 30 seconds.

Reduce the heat to moderately low and stir in the cocoa paste and the melted chocolate from the double boiler, whisking constantly. Simmer for 3 minutes. Add the vanilla and stir in the gelatin with 1/3 cup of water. Blend well.

Sprinkle 1/4 cup of Grand Manier liquor and stir with your spatula until the pudding is smooth. Pour the pudding into 6 glasses and let cool. Cover the puddings and refrigerate until set.