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