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Categories:
cocoa cornstarch salt sugar egg yolks milk heavy cream vanilla semisweet chocolate cream chocolate shavings
Viewed: 36 - Published at: 7 years agoIngredients
- 1/3 cup plus 1 tablespoon unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 cup sugar
- 4 large egg yolks
- 2 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 4 ounces semisweet chocolate, finely chopped
- Whipped cream, for garnish (optional)
- Chocolate shavings, for garnish (optional)
Method
- Into a medium bowl, sift together the cocoa, cornstarch, and salt.
- Stir in the sugar.
- Add the egg yolks to the bowl, and pour in 1/2 cup milk; whisk until well combined.
- In a medium saucepan, heat the remaining 2 cups milk and the heavy cream over medium heat until the mixture just comes to a boil.
- Slowly whisk the milk mixture into the cocoa mixture.
- Rinse out the saucepan but do not dry (to help prevent scorching).
- Return the custard mixture to the saucepan, and place over medium-low heat.
- Stir in the vanilla.
- Stirring constantly with a wooden spoon, cook until the custard has thickened slightly and is the consistency of mayonnaise, about 10 minutes (do not let it boil).
- Dont worry if lumps form.
- Pour the custard through a fine sieve into a clean bowl, discarding any solids.
- Add the chopped chocolate in two batches, stirring until thoroughly melted and combined after each addition.
- Divide the pudding among 6 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.
