I seem to have misplaced my favorite chocolate pudding recipe so had to do a little internet research to come up with something suitable with which to replace it until it resurfaces (fingers crossed as it is a lovely, creamy pudding). I remembered bits and pieces of the recipe but not everything, specifically measures.
I liked the new/temporary version a lot, the friend for whom I made it seemed to quite like it, and L. pronounced it "too rich". Too rich, I don't think, but certainly rich enough that you will want to serve this in small portions, especially if - like me - you top it with Bourbon whipped cream and shaved chocolate.
Serves 8.
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
2 Tbsps cornstarch
3 Tbsps bitter cocoa powder
1 egg
2 egg yolks
8 oz bar of bittersweet chocolate, broken into squares
Put the milk and sugar together in a saucepan over low heat and heat, stirring occasionally, until the sugar has melted.
While the milk is heating up, mix the cocoa powder, cornstarch and cream together in a bowl.
Add a cup of the hot milk to the bowl, beat well to combine and add the mixture back to the pan containing the remaining hot milk. Whisk to combine and then cook for 2 minutes, whisking often to get rid of lumps.
Add the whole egg and egg yolks to the pan in which you prepared the cocoa-cornstarch mixture and beat well to combine.
Slowly add a cup of the milk from the pan to the bowl, whisking well to keep the eggs from scrambling. Add the mixture back to the pan and cook for an additional 2 minutes, whisking often.
Remove from the heat. Tip in the pieces of chocolate. Wait one minute and then whisk like crazy to combine well.
You will end up with a glossy mixture. Scrape out into a serving bowl or 8 ramekins and cover with plastic wrap placed directly on the surface, to keep a skin from forming.
Refrigerate until needed. Can be made the day before. Best with home made whipped cream.
Inspiration recipe, here.
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