Dark Chocolate Pudding

• 02 November 2009

I made this pudding for a housewarming party recently and I found this petite serving to be just the right amount to consume...it's one heckuva rich dessert! Serving the pudding in little pots or ramekins would be ideal. Oh, and try to use the best quality bittersweet chocolate you can find as it is the star ingredient :)

Dark Chocolate Pudding

adapted from Bon App├ętit

1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon best-quality cocoa powder*
2 cups whole milk
1 cup best-quality bittersweet chocolate chips or chunks (if using a bar)**
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla

for the whipped cream garnish:

1 cup heavy cream
1/4 teaspoons vanilla
2 teaspoons sugar

Whisk 1/4 cup sugar, cornstarch, and cocoa powder in heavy medium saucepan to blend. Gradually whisk in the milk. Whisk over medium heat until mixture boils and thickens, about 5 minutes or so. Remove from heat. Whisk in chocolate chips/chunks, butter and vanilla until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 4 hours.

Using an electric mixer, beat cream, sugar and vanilla until peaks form. Top each pudding off with a dollop of whipped cream. Add chocolate shavings if desired (rub a bar of chocolate along a microplane zester).

* I love a good Dutch process cocoa powder (i.e. Van Houten)


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