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Ingredients
- 4 ounce Semisweet chocolate, minced into 1/4-inch pcs
- 2 c. Half-and-half
- 1/2 c. Granulated sugar
- 1/2 c. Unsweetened cocoa
- 4 lrg Egg yolks
- 1 Tbsp. Cornstarch
- 4 ounce White chocolate, minced into 1/8-inch pcs
Directions
- Bring on the night by melting the semisweet chocolate in the top half of a double boiler over medium heat. Stir the chocolate constantly with a rubber spatula till it is completely melted and smooth, then remove from the heat and set aside. Heat the half-and-half, 1/4 c. sugar, and the cocoa in a 3-qt saucepan over medium-high heat. When warm, whisk to dissolve the sugar. Bring to a boil. While the cream is heating, whisk the egg yolks, remaining sugar and cornstarch in a medium bowl till slightly thickened and lemon-colored. Pour the boiling half-and-half mix slowly into the egg yolks and stir to combine. Return the mix to the saucepan and heat over medium-high heat, stirring constantly, till it begins to boil and becomes quite thick, about 30 seconds. Remove the pan from the heat and transfer the mix to a large bowl. Add in the melted chocolate, then place the bowl in ice water and stir the pudding till it is cool. Fold all but 2 Tbsp. of minced white chocolate into the pudding. Portion 3/4 c. of the pudding into each of 4 dessert dishes and sprinkle 1/2 Tbsp. of the remaining white chocolate over the top of each.
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