| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 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 |
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.
Recipe by: Cooking Live Show #CL8945
Posted to MC-Recipe Digest V1 #785 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 17, 1997
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