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| 1/3 cup |
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Unsweetened Cocoa Powder, plus 1 Tbs |
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| 2 Tbs |
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Cornstarch |
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| 1/8 tsp |
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Salt |
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| 1 cup |
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Sugar |
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| 4 Lg |
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Egg Yolks |
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| 2 1/2 cups |
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Milk |
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| 1/2 cup |
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Heavy cream |
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| 1/2 tsp |
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Vanilla Extract |
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| 4 oz |
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Semi-sweet chocolate, finely chopped |
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Whipped cream, for garnish |
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Chocolate shavings, for garnish |
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| 1 |
Into a medium bowl, Sift together cocoa, cornstarch, and salt. Stir in sugar. Add egg yolks, and pour in 1/2 cup milk; whisk until well combined. |
| 2 |
In a medium saucepan, heat remaining 2 cups milk and the heavy cream over medium heat until mixture just comes to a boil. Slowly whisk milk mixture into cocoa mixture. |
| 3 |
Rinse out saucepan but do not dry. Return custard mixture to saucepan, and place over medium-low heat. Stir in vanilla. |
| 4 |
While stirring constantly with a wooden spoon, cook until custard has thickened slightly and is the consistency of mayonnaise, about 10 minutes. (Do not let it bowl.) Don't worry if lumps form. |
| 5 |
Pour custard through a fine sieve into a clean bowl, discarding any solids. Add chopped chocolate in two batches, stirring until thoroughly melted and combined after each addition. |
| 6 |
Divide pudding among six serving dishes, cover with plastic wrap, and chill at least 4 hours or up to overnight before serving. Garnish with whipped cream and chocolate shavings, if desired. |
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| Servings: 6 |
| Yield: 6-6 oz |
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| Recipe Source |
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Source: Everyday Foods
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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