Chocolate Pudding

Chocolate Pudding

Ingredients

  • 1 ½ cups whole milk
  • ¾ cup +1 tablespoon granulated sugar
  • 1 cup heavy cream
  • 4 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 3 large egg yolks
  • ¾ cup semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 1 recipe Chef Gail Sokol’s Stabilized Whipped Cream
  • 1 recipe Chef Gail Sokol’s Chocolate Maple Leaves
  • Unsweetened cocoa powder for dusting

Instructions

  • In a medium saucepan stir milk and sugar over medium-high heat, until the mixture comes to a simmer.
  • In a medium heatproof bowl, whisk together cream, cornstarch, flour and egg yolks.
  • Slowly pour hot milk mixture into egg yolk mixture, whisking constantly to temper the eggs to prevent curdling.
  • Pour mixture back into the same saucepan.
  • Place the saucepan over medium-high heat and bring mixture to the boil whisking constantly. Allow to boil for approximately 30 seconds to one minute. Mixture will become quite thick.
  • Remove pudding from the heat and whisk in chocolate chips, butter and vanilla.
  • Spoon hot pudding into serving cups or glasses.
  • Lightly cover each cup with wax paper or plastic wrap placed directly on top of the pudding.
  • Chill cups until putting is cold. Remove plastic wrap from pudding and top each with a dollop of whipped cream and a maple leaf.
  • Dust some cocoa powder over the top of each pudding.

Notes

Makes 4-6 servings