I saw this recipe in the Food Network Magazine and knew I had to try it! Of course I had to change out a few ingredients to make it my own. I used organic butter, organic heavy cream, organic sugar, organic eggs and organic chocolate.
There’s just something about melting chocolate in double boiler that excites me! LOL! It’s just magical!
Here’s the recipe. Enjoy!
Triple Chocolate Pudding
3 tbs unsalted butter
4 1/2 oz semisweet chocolate, chopped
3 cups whole milk
1 cup sugar
1/4 cup Dutch process cocoa powder
3 tbs cornstarch
1/4 tsp fine sea salt
3 large eggs plus 1 egg yolk
1/4 cup heavy cream
1 tbs dark rum
1 tsp pure vanilla extract
Whipped cream and shaved chocolate for topping
Melt the butter in a heatproof bowl over a saucepan of hot water. Add the chocolate and stir until melted and smooth. Remove the bowl from the saucepan.
Heath the milk and 1/3 cup of sugar in a saucepan over medium heat until it’s steaming.
Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking often and scraping the side of the saucepan. reduce the heat to low and let bubble for 30 seconds.
Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few ties with the tip of a small life. Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. Remove the plastic wrap and top with whipped cream and shaved chocolate.