Dark-Chocolate Pudding with Candied Ginger

For me, ginger should be everywhere," says Jean-Georges Vongerichten. "It's as good in marinades and vinaigrettes as it is in dessert." Here, candied ginger garnishes dark-chocolate pudding.
Photo by Andrei F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup plus 1 tablespoon sugar

  • 1/2

    cup unsweetened cocoa powder

  • 5 1/2

    tablespoons cornstarch

  • 1/4

    teaspoon salt

  • 1

    quart half-and-half

  • One

    3.5-ounce bar bittersweet chocolate, chopped

  • 1

    teaspoon pure vanilla extract

  • Lightly sweetened whipped cream and sliced candied ginger, for serving

Directions

In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt. In a large saucepan, add the half-and-half and whisk in the cocoa-powder mixture. Cook over moderate heat, whisking, until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla. Pour the pudding into 6-ounce ramekins and let cool, then cover and refrigerate until chilled, about 1 hour. Top each pudding with whipped cream and candied ginger and serve.

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