INGREDIENTS

INSTRUCTIONS

whipped to soft mound stage  Make the Brazil nut-orange cups:  Position
a rack in the center of oven and preheat to 400 degrees F.  Spread the
Brazil nuts in a single layer on a baking sheet and roast  for 10
minutes. Transfer the nuts to a large kitchen towel and rub  briskly to
remove most of the skins. Open the towel and spread out  the nuts to
cool, discarding the paper skins. In the bowl of a food  processor
fitted with the metal chopping blade, combine the peeled  nuts and the
sugar. Process for 30 to 45 seconds until finely ground.  Add the flour
and process for 30 seconds to combine. Add the melted  butter and
orange rind, and process for 20 to 30 seconds. Add the egg  whites and
process for 20 to 30 seconds, until blended. Because you  must work
quickly to prevent the cups from cooling and getting hard  before you
have molded them, bake only two cups at a time. Have 2 or  more 6-ounce
custard cups ready to use as molds. Spoon two  tablespoons of batter
for each cup on each half of the baking sheet.  Using the back of the
spoon. spread the batter for each cup into a  thin 6-inch circle. Be
careful not to leave any bare spots or there  will be holes in the
cups. Bake the cookies for 6 to 8 minutes, or  until the cookies are
evenly golden and the edges are slightly  browned. Remove the sheet
from the oven. Using a metal spatulas  loosen the edges of one of the
cookies and lift it off the baking  sheet. Quickly press the cookie
into one of the custard cups to form  the cup shape. Immediately repeat
the shaping process with the second  cookie. Cool the cookies
completely, and then gently lift them out of  the molds. Repeat the
above process with the remaining batter, making  two cups at a time.
Store the cups in an airtight container at room  temperature as soon as
they are completely cool.  Make the chocolate orange pudding:  In a
medium bowl, whisk together 1/2 cup of the half-and-half,  cornstarch,
and cocoa powder until smooth. Whisk in the eggs and the  yolks until
blended. In a heavy, medium, noncorrosive saucepan,  combine the
remaining half-and-half, sugar, salt and orange zest.  Cook over medium
heat, stirring occasionally, until small bubbles  form around the side
of the pan. Gradually whisk one cup of the hot  half-and-half mixture
into the cornstarch/egg mixture until blended.  Pour this mixture back
into the saucepan. Continue cooking over  medium heat, whisking
constantly until the mixture starts to form  bubbles. Continue stirring
and allow the mixture to boil for 2  minutes. Remove the pan from the
heat and gently stir in the chopped  chocolate until smooth. Strain the
pudding through a sieve into a  continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5147
Calories From Fat: 1752
Total Fat: 198.8g
Cholesterol: 1464.3mg
Sodium: 2191.9mg
Potassium: 2744.6mg
Carbohydrates: 704.9g
Fiber: 16.7g
Sugar: 446.6g
Protein: 145.9g