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The Ultimate Chocolate Pudding

Yield: 1 Servings

Ingredients and directions for this recipe

3/4 c Sugar
6 tb Unsweetened dutch process
-cocoa powder
3 tb Cornstarch
1/4 ts Salt
2 c Milk
6 oz Top-quality semisweet
-chocolate, finely chopped
1 1/2 c Heavy cream
1 ts Pure vanilla extract

Working over a large bowl, sift 1/2 cup of the sugar with the cocoa,
cornstarch and salt. Whisk in 1/2 cup of the milk to make a smooth paste;
scrape the bottom of the bowl with a rubber spatula to be sure everything
is well mixed.

Put the chocolate in a heatproof bowl. In a medium saucepan, combine the
heavy cream with the remaining 1 1/2 cups of milk and 1/4 cup of sugar and
bring just to a simmer over moderately high heat, stirring. Reduce the heat
to moderately low and stir in the cocoa paste. Whisking constantly, boil
the mixture for 1 minute. Strain the mixture over the chocolate in the
bowl. Add the vanilla and stir until the pudding is smooth.

Pour the pudding into six glasses or 1-cup ramekins and let cool to room
temperature. Cover the puddings and refrigerate until set, at least 4
hours. The puddings can be refrigerated for up to 2 days.

See also:
Previous recipe The Ultimate Chocolate Mousse Cake
Next recipe The Ultimate Eggnog

Or try one of these recipes:
Charlotte's Poulet And Dumplings
Foccacia Bread