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Add a photoServings: 6
Ingredients
- 3Â 1/2 ounce bittersweet chocolate squares or possibly 1 bar (3.5 ounce.) imported
- Â Â bittersweet chocolate
- 1 c. heavy or possibly whipping cream
- 2/3 c. plus 1 Tbsp. lowfat milk
- 3 lrg egg yolks
- 1/3 c. granulated sugar
- 2Â 1/4 tsp cornstarch
- 1 Tbsp. butter (no substitutes)
- 1 tsp vanilla extract
- 1 pch salt
- Â Â THE PERFECT WHIPPED CREAM
- 1 c. heavy or possibly whipping cream
- 1 Tbsp. confectioners' sugar
- Â Â Chocolate shavings, for garnish
Directions
- 1. Coarsely chop chocolate.
- 2. Heat cream and 2/3 c. lowfat milk in medium saucepan over medium heat 4 min, till small bubbles appear around edge.
- 3. Meanwhile, whisk yolks and granulated sugar in a bowl. Stir remaining 1 Tbsp. lowfat milk into cornstarch in c. till smooth.
- 4. Gradually whisk half the warm cream mix into yolk mix, then whiskegg mix into warm cream in saucepan. Whisk in cornstarch-lowfat milk mix.
- Bring to boil, stirring, over medium heat; boil 1 minute, till mix is thick sufficient to coat the back of a spoon.
- 5. Remove pan from heat. Add in chocolate, butter, vanilla and salt to warm cream mix and stir till chocolate is melted and pudding is smooth.
- Strain pudding through fine sieve into bowl. Press a piece of plastic wrap directly on surface of pudding. Chill till cool, 4 hrs. (Can be made ahead. Chill overnight.) Divide and spoon into six dessert c. or possibly glasses. Serve with The Perfect Whipped Cream and garnish with chocolateshavings, if you like.
- Makes 6 servings.
- 6. The Perfect Whipped Cream: Freeze a large mixer bowl and beaters 10 min. Beat cream on medium-high speed 2 min, till thickened. Add in confectioners' sugar and beat 1 1/2 to 2 min more till soft peaks form.
- Makes 2 c..
- How did we manage to improve on this delicious all-time favorite First, we used bittersweet chocolate to give the pudding an exceptionally intense flavor; second, we adjusted the mix of whole lowfat milk and heavy cream for a particularly satiny texture. Do not be tempted to dig in as soon as it's cooked! Pudding thickens significantly as it cools, so refrigeratethoroughly before serving.
- Prep time: 15 min plus chilling
- Cooking Time: 12 min
- Degree of difficulty: easy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 6 servings | |
| Calories 194 | |
| Calories from Fat 112 | 58% |
| Total Fat 13.13g | 16% |
| Saturated Fat 7.57g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 61mg | 3% |
| Potassium 195mg | 6% |
| Total Carbs 20.22g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 14.3g | 10% |
| Protein 4.55g | 7% |
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