Triple-Chocolate Pudding

Name: Triple-Chocolate Pudding
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps cornstarch; 1 Tbsp dark rum; 59 milliliters Dutch-process cocoa powder; 3 larges eggs plus 1 egg yolk; 59 milliliters heavy cream; 0 teaspoons fine sea salt; 128 grams semisweet chocolate (no more than 62 percent cacao), finely chopped; 237 milliliters sugar; 3 Tbsps unsalted butter; 28 grams unsweetened chocolate, finely chopped; 1 teaspoon pure vanilla extract; 710 milliliters whole milk

Triple-Chocolate Pudding might be just the dessert you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 495 calories, 8g of protein, and 27g of fat. This recipe serves 6. Head to the store and pick up sugar, butter, dutch-process cocoa powder, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.

Instructions

Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water.

Ingredients you will need

Butter

Water

Equipment you will use

Sauce Pan

Bowl

Add the chocolates and stir until melted and smooth.

Remove the bowl from the saucepan.

Equipment you will use

Sauce Pan

Bowl

Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.

Ingredients you will need

Sugar

Milk

Equipment you will use

Sauce Pan

Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl.

Ingredients you will need

Corn Starch

Cocoa Powder

Sugar

Salt

Equipment you will use

Whisk

Bowl

Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking oftenand scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.

Ingredients you will need

Egg Yolk

Cream

Egg

Milk

Equipment you will use

Whisk

Sauce Pan

Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl.

Equipment you will use

Sauce Pan

Sieve

Bowl

Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like a skin on your pudding, do not cover.)

Ingredients you will need

Chocolate

Vanilla

Wrap

Rum

Equipment you will use

Plastic Wrap

Bowl

Knife

Whisk

Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.)

Remove the plastic wrap and top with whipped cream and shaved chocolate.

Ingredients you will need

Whipped Cream