PERFECT CHOCOLATE PUDDING
How did we manage to improve on this delicious all-time favorite? First, we used bittersweet chocolate to give the pudding an exceptionally intense \ flavor; second, we adjusted the mix of whole milk and heavy cream for a particularly satiny texture. Don't be tempted to dig in as soon as it's cooked! Pudding thickens significantly as it cools, so chill thoroughly before serving. Prep time: 15 minutes plus chilling Cooking time: 12 minutes Degree of difficulty: easy 3 1/2 ounces bittersweet chocolate squares or 1 bar (3.5 oz.) imported bittersweet chocolate 1 cup heavy or whipping cream 2/3 cup plus 1 tablespoon milk 3 large egg yolks 1/3 cup granulated sugar 2 1/4 teaspoons cornstarch 1 tablespoon butter (no substitutes) 1 teaspoon vanilla extract Pinch salt -------------------- THE PERFECT WHIPPED CREAM 1 cup heavy or whipping cream 1 tablespoon confectioners' sugar -------------------- Chocolate shavings, for garnish 1. Coarsely chop chocolate. 2. Heat cream and 2/3 cup milk in medium saucepan over medium heat 4 minutes, until small bubbles appear around edge. 3. Meanwhile, whisk yolks & granulated sugar in a bowl. Stir remaining 1 tablespoon milk into cornstarch in cup until smooth. \4. Gradually whisk half the hot cream mixture into yolk mixture, then whisk egg mixture into hot cream in saucepan. Whisk in cornstarch-milk mixture. Bring to boil, stirring, over medium heat; boil 1 minute, until mixture is thick enough to coat the back of a spoon. 5. Remove pan from heat. Add chocolate, butter, vanilla & salt to hot cream mixture stir until chocolate is melted & pudding is smooth. Strain pudding through fine sieve into bowl. Press a piece of plastic wrap directly on surface of pudding. Refrigerate until cold, 4 hours. (Can be made ahead. Refrigerate overnight.) Divide & spoon into six dessert cups or glasses. Serve with The Perfect Whipped Cream & garnish with chocolate shavings, if desired. Makes 6 servings. 6. The Perfect Whipped Cream: Freeze a large mixer bowl and beaters 10 minutes. Beat cream on medium-high speed 2 minutes, until thickened. Add confectioners' sugar & beat 1 1/2 to 2 minutes more until soft peaks form. Makes 2 cups. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
