More About Bittersweet Chocolate Pudding
PREP TIME 15min
COOK TIME 25min
SERVES 4
INGEDRIENTS
4 large egg yolks
½ cup sugar
⅛ teaspoon salt
1 cup milk
1 ½ cups whipping cream, divided
9 ounces (2 cups) chopped bittersweet chocolate (not chocolate chips)
2 teaspoons sugar
¼ teaspoon vanilla extract
DIRECTIONS
1 Whisk together first 3 ingredients in a medium bowl until blended.
2 Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot. Gradually pour hot milk mixture into egg mixture, whisking constantly. Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180°.
3 Remove saucepan from heat. Add chocolate, and let stand 10 seconds; whisk until smooth. Transfer chocolate cream to a clean bowl. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours.
4 Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl. Beat at high speed with an electric mixer until soft peaks form. (Do not overbeat.) Dollop onto each serving of pudding.
5 Serving suggestion: Divide half the whipped cream evenly among six wineglasses. Spoon about 2/3 cup chocolate pudding over the cream in each glass, and top with remaining whipped cream.
COOK TIME 25min
SERVES 4
INGEDRIENTS
4 large egg yolks
½ cup sugar
⅛ teaspoon salt
1 cup milk
1 ½ cups whipping cream, divided
9 ounces (2 cups) chopped bittersweet chocolate (not chocolate chips)
2 teaspoons sugar
¼ teaspoon vanilla extract
DIRECTIONS
1 Whisk together first 3 ingredients in a medium bowl until blended.
2 Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot. Gradually pour hot milk mixture into egg mixture, whisking constantly. Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180°.
3 Remove saucepan from heat. Add chocolate, and let stand 10 seconds; whisk until smooth. Transfer chocolate cream to a clean bowl. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours.
4 Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl. Beat at high speed with an electric mixer until soft peaks form. (Do not overbeat.) Dollop onto each serving of pudding.
5 Serving suggestion: Divide half the whipped cream evenly among six wineglasses. Spoon about 2/3 cup chocolate pudding over the cream in each glass, and top with remaining whipped cream.
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