Bittersweet Chocolate Pudding

1. 1

   Whisk together first 3 ingredients in a medium bowl until blended.

2. 2

   Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot. Gradually pour hot milk mixture into egg mixture, whisking constantly. Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180u00b0.

3. 3

   Remove saucepan from heat. Add chocolate, and let stand 10 seconds; whisk until smooth. Transfer chocolate cream to a clean bowl. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours.

4. 4

   Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl. Beat at high speed with an electric mixer until soft peaks form. (Do not overbeat.) Dollop onto each serving of pudding.

5. 5

   *Serving suggestion: Divide half the whipped cream evenly among six wineglasses. Spoon about 2/3 cup chocolate pudding over the cream in each glass, and top with remaining whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.