serveitforth.com recipes
Chocolate Pudding
7 oz high-quality, bittersweet chocolate (55-60% cocoa content)
1 oz high-quality milk chocolate
2 c heavy cream
5 egg yolks
5 T granulated sugar
1/2 t vanilla extract
1/8 t salt
1/2 T unsalted butter
1. Chop the chocolates and put them in a heat proof bowl that will be big enough to accommodate the finished custard when the time comes. Place the bowl over a pan of simmering water, taking care that the bottom of the bowl doesn't actually touch the water. Heat the chocolate, stirring regularly, until completely melted and smooth, then remove it from the heat and set aside.
2. Place a fine-meshed strainer over a clean, 1-quart measuring cup or bowl and set aside. In a medium, heavy-bottomed saucepan, heat the cream until steaming hot (try not to let it boil). In the meantime, put the yolks in a medium mixing bowl.
3. When the cream is ready (and not before), add the sugar to the yolks, whisking constantly for about 30 seconds. Then slowly add the hot cream to the yolks, whisking constantly until thoroughly combined. Return the egg and cream mixture to the pan and cook over low heat, stirring constantly with a wooden spoon or heatproof silicon spatula, until the mixture has thickened slightly and coats the back of a spoon. Immediately remove the cooked custard from the heat and pour through the fine-meshed strainer into the measuring cup or bowl.
4. Let the custard cool just slightly, for about 5 minutes, and then add it to the melted chocolate, stirring gently and thoroughly until smooth and completely combined. Add the butter, vanilla, and salt, and stir until the butter is melted.
5. Place a sheet of plastic wrap directly on the surface of the pudding and chill in the refrigerator for 8 hours or overnight. It can be made up to 3 days in advance.
6. To serve, scoop the pudding into cups or glasses and top with whipped cream.
serves 4-6, depending on how you portion it