Midnight Pudding

1. 1

   Bring on the night by melting the semisweet chocolate in the top half of adouble boiler over medium heat.

2. 2

   Stir the chocolate constantly with a rubber spatula until it is completely melted and smooth, then remove from the heat and set aside.

3. 3

   Heat the half-and-half, 1/4 cup sugar, and the cocoa in a 3-quart saucepan over medium-high heat.

4. 4

   When hot, whisk to dissolve the sugar.

5. 5

   Bring to a boil.

6. 6

   While the cream is heating, whisk the egg yolks, remaining sugar and cornstarch in a medium bowl until slightly thickened and lemon-colored.

7. 7

   Pour the boiling half-and-half mixture slowly into the egg yolks and stir to combine.

8. 8

   Return the mixture to the saucepan and heat over medium-high heat, stirring constantly, until it begins to boil and becomes quite thick, about 30 seconds.

9. 9

   Remove the pan from the heat and transfer the mixture to a large bowl.

10. 10

    Add the melted chocolate, then place the bowl in ice water and stir the pudding until it is cold.

11. 11

    Fold all but 2 tablespoons of chopped white chocolate into the pudding.

12. 12

    Portion 3/4 cup of the pudding into each of 4 dessert dishes and sprinkle 1/2 tablespoon of the remaining white chocolate over the top of each.

* Per serving · 4 servings · Values may vary.

No additional tips available.