"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for CHOCOLATE PUDDING, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, October 19, 2008


2 eggs plus 4 yolks
1 c. sugar
6 T. unsweetened cocoa powder
5 T. cornstarch
1/4 tsp. salt
4 c. whole milk, divided
8 oz. semi-sweet chocolate chips
4 T. butter
2 tsp. vanilla

Whisk eggs and yolks together in a large mixing bowl. Combine sugar, cocoa powder, cornstarch and salt. Whisk into the eggs to make a smooth paste. Set aside.

Scald milk in heavy saucepan. Remove from heat and whisk 1 cup of scalded milk into the egg mixture until smooth. Whisking slowly, pour this mixture back into the hot milk in the saucepan. Stir until smooth.

Return the saucepan to medium heat and cook. Whisk constantly, until the mixture thickens and is boiling slowly, 5-8 minutes. Remove from the heat; whisk in chocolate, butter and vanilla, until smooth. Pour pudding into serving dish. Cool to room temperature. Cover with plastic wrap (directly on pudding to prevent a skin from forming).

Refrigerate until well chilled. Can be served with fresh whipped cream.




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