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home > recipes > pudding > everything you could ask for chocolate pudding
from NY, US Yield: 6 servings 2 1/4 cups whole milk 1/2 cup sugar Pinch of salt 2 tablespoons cornstarch 3 tablespoons top quality unsweetened cocoa powder 1 large egg 2 large egg yolks 5 ounces top quality semisweet or bittersweet chocolate, finely chopped 2 tablespoons unsalted butter, cut into pieces 1 teaspoon vanilla extract Lightly whipped cream, for serving This recipe from the late, great cookbook author Richard Sax In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat. In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes. In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes. Strain the pudding into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. Serve with lightly whipped cream. Note: The chocolate pudding can be covered with plastic wrap and refrigerated for up to 4 days.

Everything You Could Ask For Chocolate Pudding


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list all recipes for PUDDING (70)
list all recipes by BUTTERFLYDOG (1134)


   

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keyword: everything
keyword: could
keyword: chocolate
keyword: pudding
recipes for pudding
recipes by butterflydog
Email Address:
(posted August 12, 2010)

from NY, US

Yield: 6 servings

2 1/4 cups whole
milk
1/2 cup
sugar
Pinch of salt
2 tablespoons
cornstarch
3 tablespoons top quality unsweetened
cocoa powder
1 large
egg
2 large
egg yolks
5 ounces top quality semisweet or bittersweet
chocolate, finely chopped
2 tablespoons
unsalted butter, cut into pieces
1 teaspoon
vanilla extract
Lightly whipped
cream, for serving

This recipe from the late, great cookbook author Richard Sax

In a medium
saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl,
whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

In a medium bowl,
whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the
eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.

Strain the pudding into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. Serve with lightly whipped cream.

Note: The
chocolate pudding can be covered with plastic wrap and refrigerated for up to 4 days.



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