This is my favorite chocolate pudding recipe, by far. Good, old-fashioned comfort food at it's best. I got it from The Best Recipe Cookbook by Cook's Illustrated. If you like chocolate, this is TO DIE FOR!
2 tablespoons Dutch-processed cocoa powder
2 tablespoons cornstarch
2/3 cup sugar
1/8 teaspoon salt
1 cup light cream
3 large egg yolks
2 cups whole milk
6 ounces bittersweet chocolate, melted and cooled slightly
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1. Sift cocoa powder, cornstarch, sugar, and salt into large heavy-bottomed saucepan. Slowly whisk in light cream, followed by yolks, then milk. Stir in chocolate. (Chocolate will form clumps that smooth with cooking.)
2. Bring mixture to boil over medium-high heat, stirring constantly with whisk, scraping bottom and sides of pot. Pudding will gradually darken and thicken. Reduce heat to medium and cook, stirring gently but constantly with wooden spoon until pudding very thickly coats spoon or instant-read thermometer registers about 200 degrees, 1 1/2 to 2 minutes.
3. Pass pudding through fine-mesh strainer into medium bowl, pressing with rubber spatula. Leave residue in strainer. Stir butter and vanilla into pudding. Serve warm or directly cover surface of pudding with plastic wrap, cool 30 minutes, and refrigerate. Serve with whipped cream, if desired. Makes 4-6 servings.
No comments:
Post a Comment