Side Pannel
Triple Chocolate Pudding
Ingredients List
- 4 1/2 c Milk
- 1/2 c Unsweetened cocoa powder --
- Plus 1 tsp.
- 1 c Sugar
- 1/4 c Cornstarch
- 3 Eggs
- 4 Egg yolks
- 5 oz Grated bittersweet
- Chocolate
- 5 oz Grated semisweet chocolate
- 1 ts Vanilla extract
- 1/2 ts Almond extract
- 1/4 c Unsalted butter -- softened
- 1 c Whipped cream
- 2 oz Grated white chocolate --
- For garnish
Directions
1. In a large saucepan combine milk, 1/2 cup of the cocoa, and sugar. Bring
to a simmer over moderate heat, stirring constantly. Set aside.
2. In a small bowl whisk together cornstarch and 1/2 cup of the hot
chocolate-milk mixture. In a separate bowl whisk together eggs and egg
yolks. Add some of the hot chocolate-milk mixture from the saucepan to eggs
to warm them, then add all of egg mixture to saucepan. Cook over moderate
heat, stirring constantly, 1 minute; do not allow mixture to boil. Stir in
cornstarch mixture and cook, stirring, until mixture comes to a simmer.
Simmer 1 minute.
3. Strain mixture through a fine sieve into a clean saucepan. Stir in
chocolates, vanilla and almond extracts, and butter. Spoon mixture into 8
dessert glasses arranged on a tray; cover glasses with plastic wrap to
prevent a skin from forming on the tops of the puddings. Cool slightly,
then refrigerate until thoroughly chilled (about 4 hours).
4. To serve, sift remaining 1 teaspoon cocoa over whipped cream. Fold in
gently. Garnish puddings with cocoa-flavored whipped cream and white
chocolate.
to a simmer over moderate heat, stirring constantly. Set aside.
2. In a small bowl whisk together cornstarch and 1/2 cup of the hot
chocolate-milk mixture. In a separate bowl whisk together eggs and egg
yolks. Add some of the hot chocolate-milk mixture from the saucepan to eggs
to warm them, then add all of egg mixture to saucepan. Cook over moderate
heat, stirring constantly, 1 minute; do not allow mixture to boil. Stir in
cornstarch mixture and cook, stirring, until mixture comes to a simmer.
Simmer 1 minute.
3. Strain mixture through a fine sieve into a clean saucepan. Stir in
chocolates, vanilla and almond extracts, and butter. Spoon mixture into 8
dessert glasses arranged on a tray; cover glasses with plastic wrap to
prevent a skin from forming on the tops of the puddings. Cool slightly,
then refrigerate until thoroughly chilled (about 4 hours).
4. To serve, sift remaining 1 teaspoon cocoa over whipped cream. Fold in
gently. Garnish puddings with cocoa-flavored whipped cream and white
chocolate.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
