Posted by: herzigma | March 20, 2006

Chocolate Pudding

2.25 cups whole milk
6 Tbs sugar
2 Tbs cocoa
2 Tbs cornstarch
0.25 tsp salt
1 large egg
2 large egg yolks
5 oz bittersweet chocolate, melted and still warm
2 Tbs unsalted butter, at room temperature and cut into 4 pieces
1 tsp vanilla extract

Bring 2 cups of the milk and 3 Tbs of the sugar to a boil in a saucepan.
While the milk is heating, toss the cocoa, cornstarch and salt into the work
bowl of a food processor and pulse to blend; turn the ingredients out onto a
sheet of wax paper. Place the egg, egg yolks and remaining 3 Tbs sugar in
the work bowl and process for 1 minute. Scrape down the sides of the bowl
and add the remaining 0.25 cup milk. Process for a few seconds, return the
dry ingredients to the bowl and pulse just until blended.

With the machine running, slowly pour in the hot milk, processing to
blend. The mixture will be foamy, but the bubbles will disappear when the
pudding is cooked. Pour the mixture into the saucepan and cook over
medium-high heat, stirring continuously, for about 2 minutes, or until the
pudding thickens. (The pudding should not boil.) Scrape the pudding into the
processor, add the remaining ingredients and pulse until they are evenly

Pour the pudding into 6 0.5-cup bowls or 1 large bowl. Chill for at least
4 hyours. Serve plain or topped with heavy cream, whippped or not.

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