| 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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