Recipe: 00148 Title : Double Chocolate Pudding Author: Sandi F. Date : June 1995 _________________________________________________________________________ Serves 4 2 1/4 cups milk 1/2 c sugar Pinch salt 3 tablespoons unsweetened cocoa powder 2 tablespoons cornstarch, sifted 1 large egg 2 large egg yolk 5 ounces best-quality semisweet chocolate, finely chopped 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract Lightly whipped cream flavored with vanilla extract, for serving 1. Place 2 cups of the milk, 1/4 cup of the sugar and the salt in a heavy nonreactive saucepan. Bring to a boil over medium heat 2. Mean while, mix together the remaining 1/4 cup sugar, the cocoa and the cornstarch in a bowl. Whisk in the remaining 1/4 cup cold milk until smooth and free of lumps. 3. Slowly whisk the hot milk mixture into the bowl; return the mixture to the saucepan. Slowly bring to a boil over medium heat, stirring very frequently. Boil gently, stirring constantly, until the mixture is fairly thick, about 2 minutes. 4. In a small bowl, whisk the egg and egg yolks together. Slowly whisk in 1 cup of the hot cocoa mixture. Whisk the egg mixture back into the hot cocoa mixture. Cook over medium-low heat, whisking constantly, until the mixture becomes slightly thicker, 3 to 5 minutes. Do not allow the mixture to boil or over cook. Transfer the pudding to a clean bowl and lay a sheet of wax paper or plastic wrap directly on the surface. Cool slightly on a wire rack. 5. Melt the semisweet chocolate with the butter in a small saucepan. Stir until smooth and cool slightly; the chocolate should remain pourable. 6. Whisk the chocolate into the thickened egg mixture; stir in the vanilla. Pour the pudding into 4 glass sundae dishes or ramekins. Refrigerate until cold, 2 to 3 hours. (If you'd like to pre vent a "skin" from forming, lay a sheet of wax paper or plastic wrap directly on the surface of each serving before chilling.) 7. Serve the pudding chilled, topped with vanilla-flavored whipped cream. from Classic Home Desserts by Richard Sax -=-=-=-=-=- _________________________________________________________________________