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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Pudding Recipe

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This recipe for Chocolate Pudding is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2-cup plust 1 TB unsweetened cocoa powder
2 TBS cornstarch
1/8-tsp salt
3/4-cup sugar
4 egg yolks
2-1/2 cups whole milk
1/2-cup heavy cream
1/2-tsp vanilla extract
4-oz. semisweet chocolate, finely chopped
Whipped cream for garnish
Chocolate shavings for garnish
Directions:
Directions:
In a medium bowl, sift together: cocoa, cornstarch and salt. Stir in sugar.Add egg yolks to the bowl and add 1/2 cup milk. Whisk until combined.

In a medium saucepan, heat remaining 2 cups milk and heavy cream over medium heat until mixture JUST comes to a boil. Slowly whisk milk mixture into the cocoa mixture.

Rinse out saucepan but do not dry (to help prevent scorching). Return custard mixture to saucepan, place over medium-low heat and stir in vanilla.

While stirring constantly with a wooden spoon, cook until custard has thickened slightly and is the consistency of mayonnaise--about 10 minutes. DO NOT LET IT BOIL.

Don't worry if lumps form. You'll now pour custard thru a fine sieve into a clean bowl, discarding any solids.

Add chopped chocolate in two batches, stirring until thoroughly melted.

Divide pudding among six serving dishes, cover with plastic wrap and chill at least 4 hours before serving.

 

 

 

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