Double-Rich Chocolate Pudding
Both this pudding and the butterscotch pudding that follows are very lightly thickened, making them super-creamy and spoonable. Not to mention delicious.
Makes 3 cups (6 servings)
6 ounces bittersweet chocolate, broken into pieces
½ cup sugar
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa
Large pinch sea salt
3 cups half-and-half or milk
1 ½ teaspoons vanilla extract
2 egg yolks (or 4, if using milk)
1. Fit the stirring blade into the work bowl. Add the chocolate, sugar, cornstarch, cocoa and salt. Set to 80 C on speed 3 for 8 minutes.
2. Fit the mixing tool onto the blade. Scrape down the sides of the bowl. Set to 90 C on speed 2 for 9 minutes, slowly pouring the half-and-half into the hole in the lid at the beginning of the cook time. After the half-and-half is added, pour in the vanilla and drop the yolks through the hole one at a time. The finished pudding should be smooth and thick (it will thicken more once it is chilled).
3. Spoon the pudding into a serving bowl or into individual 5 to 6-ounce ramekins or pudding cups. Chill, with plastic wrap pressed against the surface, for at least 3 hours and up to 3 days.