The Perfect Chocolate Pudding

* Exported from MasterCook *

The Perfect Chocolate Pudding

Recipe By : LHJ Online (Cynthia DePersio)
Serving Size : 6 Preparation Time :0:30
Categories : Chocolate Pudding

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 ounces bittersweet chocolate (3 1/2 squares) OR
3 1/2 ounces imported bittersweet chocolate (1 bar)
1 cup heavy or whipping cream
2/3 cup milk PLUS
1 tablespoon milk
3 large egg yolks
1/3 cup sugar
2 1/4 teaspoons cornstarch
1 tablespoon butter -- (no substitutions)
1 teaspoon vanilla extract
1 pinch salt
The Perfect Whipped Cream -- (see recipe)
Chocolate shavings -- for garnish

1. Coarsely chop chocolate.

2. Heat cream and 2/3 cup milk in medium saucepan over medium heat 4
minutes, until small bubbles appear around edge.

3. Meanwhile, whisk yolks and sugar in a bowl. Stir remaining 1
tablespoon milk into cornstarch in cup until smooth.

4. Gradually whisk half the hot cream mixture into yolk mixture until
blended, then whisk egg mixture into hot cream in saucepan. Whisk in
cornstarch-milk mixture. Bring to boil, stirring, over medium heat; boil 1
minute, until mixture is thick enough to coat the back of a spoon.

Tip: Test to see if it is ready by drawing your finder across the back of
the spoon. If the line doesn't stay, it's not quite ready.]

5. Remove pan from heat. Add chocolate, butter, vanilla and salt to hot
cream mixture and stir until chocolate is melted and pudding is smooth.
Strain pudding through fine sieve into bowl. Press a piece of plastic wrap
directly on surface of pudding. Refrigerate until cold, 4 hours. Divide
and spoon into six dessert cups or glasses. (Can be made ahead.
Refrigerate overnight.)

MC_Busted by Calvin Grisafe <cgrisafe@iname.com>


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NOTES : Serve with The Perfect Whipped Cream and garnish with chocolate
shavings, if desired.

Indulgent But Worth It How did we manage to improve on this delicious
all-time favorite? First, we used bittersweet chocolate to give the pudding
an exceptionally intense flavor; second, we adjusted the mix of whole milk
and heavy cream for a particularly satiny texture. Don't be tempted to dig
in as soon as it's cooked! Pudding thickens significantly as it cools, so
chill thoroughly before serving.