Behind the Recipes
Delicious Dark Chocolate Pudding by Divya Gugnani
Makes 6 servings
INGREDIENTS:
2 cups skim milk
1/2 cup sugar
1/2 cup of dark chocolate (break up bar)
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3/4 cup whipping cream
PREPARATION:
1. Put 1 1/2 cups of the skim milk, the sugar, and the dark chocolate in a nonreactive saucepan.
2. Bring to a simmer and melt the chocolate over medium-high heat. Stir until there is a smooth consistancy. Remove from the heat.
3. Whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture.
4. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.
5. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
6. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
7. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy.
8. Serve each pudding with a dollop of whipped cream on top.
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