| 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 |
|
Egg yolks |
| 1 |
T |
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:
“The great mystery is not unanswered prayer; it’s unfinished prayer”