The Ultimate Chocolate Pudding PDF Print E-mail
Recipe By: Chef Gary
Servings: 8 for dessert
Preparation Time: 30 minutes - 2 hours in refrigerator
Wine Suggestion: This is a rich chocolate dessert. Serve with a good Port, Tawny Port, or Moscato.
Amount Measure Ingredient Preparation Method
¾ cup Sugar
6 Tablespoons Cocoa Powder Dutch Process
3 Tablespoons Cornstarch
¼ tsp Salt
1/2 tsp Cinnamon
2 cups Milk
1 ½ cups Heavy Cream
6 ounces Semisweet Chocolate chopped
1 tsp Vanilla

Sift together ½ cup of sugar, cocoa, cornstarch, cinnamon, and salt. Wisk in ½ cup of the milk to make a smooth paste.

Put the Chocolate into a bowl. Combine the cream, remaining milk and ¼ cup of sugar in a saucepan and heat it to simmering. Reduce heat to moderately low and whisk in the cocoa paste. Whisking constantly, boil mixture for 1 minute. Strain mixture over the chocolate. Add vanilla and stir until smooth.

Pour into eight glasses or ramekins andlet cool to room temperature. Cover and refrigerate until set (4 hours).

Notes:

The pudding is best after letting it sit at room temperature for a few minutes before serving.

 

Glossary:

A Ramekin is a small white dish that holds about ½ cup of liquid.
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