Chef Gary | The Ultimate Chocolate Pudding PDF Print E-mail
Recipe By: Chef Gary
Servings: 8 for dessert
Preparation Time: 30 minutes - 2 hours in refrigerator
Wine Suggestion: This is a rich chocolate dessert. Serve with a good Port, Tawny Port, or Moscato.
Amount Measure Ingredient Preparation Method
¾ cup Sugar
6 Tablespoons Cocoa Powder Dutch Process
3 Tablespoons Cornstarch
¼ tsp Salt
1/2 tsp Cinnamon
2 cups Milk
1 ½ cups Heavy Cream
6 ounces Semisweet Chocolate chopped
1 tsp Vanilla

Sift together ½ cup of sugar, cocoa, cornstarch, cinnamon, and salt. Whisk in ½ cup of the milk to make a smooth paste.

Put the Chocolate into a bowl. Combine the cream, remaining milk and ¼ cup of sugar in a saucepan and heat it to simmering. Reduce heat to moderately low and whisk in the cocoa paste. Whisking constantly, boil mixture for 1 minute. Strain mixture over the chocolate. Add vanilla and stir until smooth.

Pour into eight glasses or ramekins and let cool to room temperature. Cover and refrigerate until set (4 hours).

Notes:

The pudding is best after letting it sit at room temperature for a few minutes before serving.

 

Glossary:

A Ramekin is a small white dish that holds about ½ cup of liquid.