CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
|
1 |
Servings |
INGREDIENTS
4 |
oz |
Semisweet chocolate; chopped into 1/4-inch pieces |
2 |
c |
Half-and-half |
1/2 |
c |
Granulated sugar |
1/2 |
c |
Unsweetened cocoa |
4 |
lg |
Egg yolks |
1 |
tb |
Cornstarch |
4 |
oz |
White chocolate; chopped into 1/8-inch pieces |
INSTRUCTIONS
Bring on the night by melting the semisweet chocolate in the top half of a
double boiler over medium heat. Stir the chocolate constantly with a rubber
spatula until it is completely melted and smooth, then remove from the heat
and set aside. Heat the half-and-half, 1/4 cup sugar, and the cocoa in a
3-quart saucepan over medium-high heat. When hot, whisk to dissolve the
sugar. Bring to a boil. While the cream is heating, whisk the egg yolks,
remaining sugar and cornstarch in a medium bowl until slightly thickened
and lemon-colored. Pour the boiling half-and-half mixture slowly into the
egg yolks and stir to combine. Return the mixture to the saucepan and heat
over medium-high heat, stirring constantly, until it begins to boil and
becomes quite thick, about 30 seconds. Remove the pan from the heat and
transfer the mixture to a large bowl. Add the melted chocolate, then place
the bowl in ice water and stir the pudding until it is cold. Fold all but 2
tablespoons of chopped white chocolate into the pudding. Portion 3/4 cup of
the pudding into each of 4 dessert dishes and sprinkle 1/2 tablespoon of
the remaining white chocolate over the top of each.
Recipe By : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A25
Posted to MC-Recipe Digest V1 #311
Date: Sat, 23 Nov 1996 22:31:08 -0600
From: Jackie Bordelon <jbord@premier.net>
A Message from our Provider:
“Better to face the truth now, than after death”