| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
California |
Desserts |
8 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Milk |
| 1/2 |
c |
Unsweetened cocoa powder — |
|
|
Plus 1 tsp. |
| 1 |
c |
Sugar |
| 1/4 |
c |
Cornstarch |
| 3 |
|
Eggs |
| 4 |
|
Egg yolks |
| 5 |
oz |
Grated bittersweet |
|
|
Chocolate |
| 5 |
oz |
Grated semisweet chocolate |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Almond extract |
| 1/4 |
c |
Unsalted butter — softened |
| 1 |
c |
Whipped cream |
| 2 |
oz |
Grated white chocolate — |
|
|
For garnish |
INSTRUCTIONS
1. In a large saucepan combine milk, 1/2 cup of the cocoa, and sugar. Bring
to a simmer over moderate heat, stirring constantly. Set aside.
2. In a small bowl whisk together cornstarch and 1/2 cup of the hot
chocolate-milk mixture. In a separate bowl whisk together eggs and egg
yolks. Add some of the hot chocolate-milk mixture from the saucepan to eggs
to warm them, then add all of egg mixture to saucepan. Cook over moderate
heat, stirring constantly, 1 minute; do not allow mixture to boil. Stir in
cornstarch mixture and cook, stirring, until mixture comes to a simmer.
Simmer 1 minute.
3. Strain mixture through a fine sieve into a clean saucepan. Stir in
chocolates, vanilla and almond extracts, and butter. Spoon mixture into 8
dessert glasses arranged on a tray; cover glasses with plastic wrap to
prevent a skin from forming on the tops of the puddings. Cool slightly,
then refrigerate until thoroughly chilled (about 4 hours).
4. To serve, sift remaining 1 teaspoon cocoa over whipped cream. Fold in
gently. Garnish puddings with cocoa-flavored whipped cream and white
chocolate.
Recipe By : the California Culinary Academy
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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