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Bittersweet Chocolate Pudding
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Ingredients | |
4 large | egg yolks |
1/2 cup | sugar |
1/8 teaspoon | salt |
1 cup | milk |
1 1/2 cups | whipping cream, divided |
9 ounces (2 cups) | chopped bittersweet chocolate, (not chocolate chips) |
2 teaspoons | sugar |
1/4 teaspoon | vanilla extract |
Directions:
1. Whisk together first 3 ingredients in a medium bowl until blended.
2. Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot. Gradually pour hot milk mixture into egg mixture, whisking constantly. Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180°.
3. Remove saucepan from heat. Add chocolate, and let stand 10 seconds; whisk until smooth. Transfer chocolate cream to a clean bowl. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours.
4. Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl. Beat at high speed with an electric mixer until soft peaks form. (Do not overbeat.) Dollop onto each serving of pudding.
*Serving suggestion: Divide half the whipped cream evenly among six wineglasses. Spoon about 2/3 cup chocolate pudding over the cream in each glass, and top with remaining whipped cream.
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