Tuesday, July 9, 2013

Chocolate Blackout Pudding (From Scratch) Recipe!

Makes 8 servings

3 cups low-fat milk, divided
4 tablespoons cornstarch or 5 tablespoons arrowroot
1 egg yolk
1 egg
1/2 cup plus 2 tablespoons sugar
2 tablespoons good quality cocoa, preferably Dutch-processed
3 ounces unsweetened chocolate, cut into small pieces
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, cut into small pieces
2 teaspoons vanilla extract
1 tablespoon brandy (optional) or 1 tablespoon Grand Marnier (optional)
whipped cream (optional)


1 In a small bowl, combine 1/2 cup milk with the cornstarch and whisk well. Add the yolk, egg, sugar, and cocoa and whisk well.
2 In a large, heavy saucepan, heat the remaining 2 1/2 cups milk over med-high heat until it begins to boil. Then pour about half of the milk into the cornstarch mixture, stirring all the time. Pour the mixture back into the saucepan. Place the pan over low heat, and whisk constantly for about 5 minutes, until the pudding thickens. The pudding should get very thick, like yogurt.
3 Remove the pan from the heat and add the chocolate pieces, vanilla, and alcohol if you like. Stir until chocolate is melted.
4 Ladle the pudding into mugs or ramekins and chill at least 1 1/2 hours. Serve it cold, topped with whipped cream if you like.


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