Dark Chocolate Pudding
2 oz high quality bittersweet or dark chocolate (I use the Valhrona dark chocolate from Trader Joes)
2 tbsp dutch processed cocoa
2 1/2 tbsp cornstarch
1/2 cup sugar
pinch of salt
2 1/2 cups whole milk
In a small saucepan, melt chocolate over very low heat (I melt it about half-way over heat, then remove from heat and stir to melt the rest of it, so that it doesn't burn).
In a medium saucepan, combine cocoa, cornstarch, sugar and salt and whisk until blended. Add milk and whisk to combine. Add the chocolate.
Heat mixture over medium heat until it begins to simmer. Simmer gently about 3-5 minutes until mixture really starts to thicken. Turn heat to low and stir an additional 3-5 minutes. The pudding should be quite thick.
Remove from heat and run the chocolate mixture through a sieve (if necessary, to remove the lumps) into a container with a spout. Pour pudding into 4 individual ramekins (or other cute individual serving bowls). Cover each with plastic wrap. Refrigerate for a few hours and serve.
Serves 4 (or depending on what size ramekins you use)
Note: Yummy, this recipe was adapted from Cook's Country magazine - The wonderful sister magazine of Cooks Illustrated!
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