2egg yolkstake out eggs 15 minutes before starting recipe
2tablespoonsunsweetened cocoa powder
2cupsmilkwhole or 2 %, cold
2ozbittersweet chocolategrated or chopped
Place egg yolks in a bowl and give them a whisk. Set aside.
Combine your dry ingredients in a saucepan and whisk together.
Gradually, pour in the cold milk and whisk continuously. Eventually, you will get a mixture that resembles and smells like chocolate milk.
Over medium to medium-low heat, whisk the mixture occasionally for at least 7 minutes or until the mixture begins to thicken and is just simmering. We do not want a rolling boil...just a little simmer. Whisk for 1-2 additional minutes and then lower the heat to low.
Whisk about 1/2 of a cup of this hot mixture into the egg yolks. Whisk the egg yolks for about 30 seconds. Repeat one more time to temper the eggs.
Add the egg mixture slowly to the hot mixture while constantly whisking.
Increase the heat to medium-low and whisk for another 2-3 minutes or until the mixture thickens a little bit more.
Remove the saucepan from the heat and immediately add the grated chocolate, vanilla,salt and butter. Whisk together.
Pour the mixture into your serving dishes or into a bowl, and cover with cellophane directly touching the top.
Allow to cool down for about 30 minutes at room temperature.
Refrigerate the pudding for a couple of hours or overnight
Optional: Top with whipped ricotta and grated chocolate.
Resist the temptation to increase the heat during the initial whisking period to speed things along. The cooking time is necessary to remove the raw taste of cornstarch and essential for the cornstarch molecules to be activated.
There is always the possibility that the eggs yolks and the cornstarch will create small clumps. If you want a perfectly smooth pudding, simply pass through a fine mesh strainer.
As mentioned, immediately place a piece of plastic wrap touching the surface of the pudding to prevent a film from forming.
Use whipped ricotta as a topping instead of whipped cream.
Can I use chocolate chips in this recipe? Yes, chocolate chips can be used instead of the chocolate chunks.What can I make with the egg whites? Refrigerate or freeze them, and, when you get a chance, make this recipe for Soft Amaretti Cookies.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *lightly adapted from allrecipes.ca