- 2
Ingredients
- 3 egg yolks
- 1/4 cup sugar
- 1 1/4 tablespoons cornstarch
- 2 teaspoons unsweetened cocoa powder
- 3/4 cup milk
- 1/2 vanilla bean, split lengthwise
- 2 ounces bittersweet chocolate, roughly chopped
- 2 1/2 ounces semisweet chocolate chips.
Preparation
Step 1
1. In a bowl, beat the egg yolks, sugar, cornstarch and cocoa powder until smooth.
2. Pour the milk into a small saucepan with the vanilla bean. Over medium heat, bring to a simmer, then remove from heat and remove the vanilla bean. Scrape the inside of the bean and add to the pan.
3. While whisking vigorously, pour 1/3 of the milk into the yolk mixture, then pour back into the saucepan. Continue to whisk constantly while simmering over low heat until the mixture bubbles and thickens into a creamy pudding consistency.
4. Remove from heat, add the bittersweet chocolate and whisk until the chocolate has melted and the cream is smooth. Pour into a clean bowl and cover with plastic wrap, placed directly on the cream. Refrigerate until cool, at least 30 minutes. Fold in the chocolate chips.