Penney’s Palate

I have some heavy cream in my refrigerator that I am determined to use before it goes bad. Making chocolate pudding got me a few inches closer to the bottom of the container. It satisfied my sweet tooth just fine.

Double Chocolate Pudding

Ingredients
6 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
3 tbsp cocoa powder (I used Dutch-processed because that is what I had)
Pinch of salt
1 1/4 cup milk
3/4 cup heavy cream
1 ounce bittersweet chocolate
2 tbsp butter
1 1/2 tsp vanilla extract
2 tbsp heavy cream

Preparation
Using the paddle attachment of your mixer, beat the egg yolks and sugar until light yellow and thick. Add the cornstarch, cocoa powder and salt. Bring the milk and heavy cream to a boil. With the mixer on slow speed, very slowly add the milk to the mixture in the mixer. Make sure that you start with just a few tablespoons of the hot milk at first, and then slowly add the rest. If you add too much of the hot milk at first, the eggs will cook and you will get small bits of egg in the finished pudding (I’m speaking from experience here).

Pour the combined mixture back into the pot and cook on low heat until thickened. Stir constantly while doing so. Once thick, remove from the heat and add the butter, vanilla and the heavy cream. Stir until the butter melts. Pour into serving bowls and cover with plastic wrap so that the plastic wrap is touching the pudding. Chill for a few hours.

This entry was posted on Sunday, February 3rd, 2008 at 8:18 pm and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.