Recently, Food & Wine magazine started showing up at our house out of the blue. It is a very welcome addition to our weekly menus! We especially enjoyed this wonderful chocolate pudding on Valentine's Day. It is D-E-L-I-C-I-O-U-S!
Total Time: 20 min plus cooling
Servings: 6
Ingredients:
1 1/2 cups whole milk (I substituted skim milk instead)
1/2 cup heavy cream (I substituted half 'n half instead)
6 large egg yolks
6 ounces Mexican chocolate, preferably Ibarra, finely chopped
6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
Whipped cream, for serving
Directions:
1. In a medium sauce pan, combine the milk with the cream and bring to a simmer over moderately high heat.
2. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. (Get the eggs pretty warm first with a little of the hot milk or they will scramble when you pour them into the saucepan!)
3. Cook the custard over moderate heat, whisking constantly until it is slightly thickened, about 2 minutes.
4. Immediately add the finely chopped Mexican and bittersweet chocolate and remove saucepan from the heat.
5. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large measuring bowl or cup. It is important not to skip the straining step or your pudding will be grainy.
6. Pour the chocolate mixture into 6 small bowls and refrigerate for a couple of hours. Top with whipped cream and chocolate shavings when serving.
I also think this would be a really fun dessert to do in the small glass shot-glass-like containers. It is so rich, you really only need a small amount and you could totally wow your guests with presentation! Remember, we eat with our eyes first!
Ohhh, or how about this as a statement necklace!?! Completely over the top, yet pretty. Lovin' it, ladies.
