- 8
Ingredients
- Chantilly Cream:
- 3/4 * 3/4 cup sugar (divided use)
- 1/3 * 1/3 cup cornstarch
- 1/4 * 1/4 cup unsweetened cocoa powder
- 3 * 3 cups whole or low-fat milk (divided use)
- 2 * 2 large eggs
- 2 * 2 large egg yolks
- 4 * 4 ounces milk chocolate, melted
- 2 * 2 tablespoon unsalted butter
- 1 * 1 teaspoon vanilla extract
- 1 * 1 cup heavy cream, chilled
- 1/4 * 1/4 cup confectioners’ sugar
- 1/2 * 1/2 teaspoon vanilla extract
Preparation
Step 1
1. In a large bowl, blend 1/4 cup of the sugar with the cornstarch and cocoa powder, whisking to break up any lumps. Stir in 1/2 cup of the milk, the eggs and the egg yolks, and whisk together until smooth. Set aside.
2. Combine the remaining 2 1/2 cups milk with the remaining 1/2 cup sugar in a nonreactive saucepan, and bring to a boil over medium heat. Temper the eggs by gradually adding about one-third of the hot milk mixture, whisking constantly. Return the tempered egg mixture to the pan with the remaining milk mixture.
3. Return the pan to medium heat, and stir constantly with a wooden spoon until it reaches a boil and is quite thick and very smooth, 4-5 minutes.
4. Temper the melted chocolate by adding about 1/2 cup of the hot egg mixture and stirring until very smooth. Return the tempered chocolate to the pan, add the butter and vanilla extract, and stir until well blended.
5. Pour the pudding into eight 6-ounce ramekins, custard cups or a large bowl. Place a piece of parchment or wax paper directly on the surface of each pudding to prevent a skin from forming; pierce it in 2 or 3 places to let the heat escape. Chill for at least 2 hours before serving.
6. To Make the Chantilly Cream: Pour the cream into a chilled bowl, and whip on medium speed until thickened, about 3 minutes. Increase the speed to high, and gradually add the confectioners’ sugar while whipping. Add the vanilla extract, and whip until the cream has soft peaks.
7. If desired, garnish with a dollop or rosette of Chantilly Cream and chocolate curls and/or raspberries.