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Chocolate Chocolate Chip Pudding With Chopped Walnuts

Source of Recipe

Susan Wyler


List of Ingredients

Chocolate Chocolate Chip Pudding With Chopped Walnuts from Rita


tablespoons cornstarch
2 tablespoons unsweetened cocoa powder; preferably Dutch process
1/3 cup sugar
2 cups milk
1 egg
1/2 cup mini chocolate chips
1 1/2 tablespoons unsalted butter
1/2 cup chopped walnuts
Whipped cream (optional)




Recipe


In a heavy 1 1/2-quart saucepan, combine the cornstarch, cocoa powder, and
sugar. Gradually whisk in the milk. Set the pan over moderate heat and
cook, whisking frequently and being sure to cover the entire bottom of the
pan, until the custard comes to a boil, 4 to 5 minutes. Cook, whisking
constantly, for 30 seconds.

In a small bowl, whisk the egg until blended. Gradually whisk in about 1/2
cup of the hot custard. Whisk the mixture back into the pan and cook over
moderate heat, whisking, for 1 minute. Remove from the heat.

Add 1/4 cup of the mini chocolate chips to the hot custard and whisk until
melted and smooth. Add the butter and whisk until melted and smooth. Cover
the custard with a piece of waxed paper set directly on the surface and
refrigerate for 30 minutes.

Whisk the custard until smooth and light, cover again, and refrigerate for
30 minutes longer, or until cooled to room temperature. Whisk the custard
again until smooth and light. Then stir in the remaining 1/4 cup chocolate
chips and 1/3 cup of the chopped walnuts. Spoon the custard into 5 ceramic
ramekins or glass dessert dishes. Cover with plastic wrap and refrigerate
until serving time.

To serve, top each custard with a dollop of whipped cream, if you like.
Sprinkle the remaining walnuts on top.

Per Serving (excluding unknown items): 355 Calories; 22g Fat (51.1%
calories from fat); 9g Protein; 38g Carbohydrate; 3g Dietary Fiber; 60mg
Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2
Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.

NOTES : Puddings are so easy and foolproof I don't understand why they are
not more popular. Perhaps the "instant" products on the market have led
cooks to believe that scratch puddings were time-consuming and difficult.
In fact, you can throw this dessert together in little more than five
minutes. Because of the cornstarch thickener in the base, the added egg can
be cooked over direct heat with no danger of curdling. Just be sure to use
a heavy saucepan, keep the heat moderate, and reach all parts of the
bottom of the pan with your whisk to prevent scorching.

Yield: 5 servings