The Ultimate Chocolate Pudding

Recipe Ingredients

3/4 cup	148g / 5.2oz	Sugar
6 tablespoons	90ml	Unsweetened Dutch process cocoa powder
3 tablespoons	45ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
2 cups	474ml	Milk
6 oz	170g	Top-quality semisweet chocolate - finely chopped
1 1/2 cups	355ml	Heavy cream
1 teaspoon	5ml	Pure vanilla extract

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Peggy Cullen - From the TV FOOD NETWORK - (Show # CL-8945)

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