Subject: Double Chocolate Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 28 2003 - 06:51:06 EST
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FOOD FUNNY
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Thanks to long-time Recitopian Bev Shapiro for this:
You know you're old if you can remember when bacon, eggs, and
sunshine were good for you.
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TODAY'S RECIPE
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I call this "double" chocolate pudding because it calls for cocoa
powder and chocolate, and because it's twice as good as any other
chocolate pudding I have tried.
Double Chocolate Pudding
1/2 cup (125 ml) sugar
1/3 cup (80 ml) plus 1 Tbs (15 ml) unsweetened
cocoa (Dutch process if possible)
A pinch of salt
1/3 cup (80 ml) warm water
1 oz (28 g) semisweet or bittersweet chocolate,
finely chopped
2 cups (500 ml) half-and-half, or milk and heavy
cream combined
3 Tbs (45 ml) cornstarch (cornflour)
1 1/2 tsp (7 ml) vanilla extract
Whipped cream for garnish (optional)
Combine the sugar, cocoa, and salt in a heavy saucepan and stir in the
water to form smooth, runny paste. Bring to a boil over moderate
heat, stirring constantly. Remove from the heat and stir in the
chopped chocolate until melted. Mix 1/4 cup (60 ml) half and half
with the cornstarch to form a smooth paste. Stir into the chocolate
mixture along with the remaining half-and-half. Bring to a boil over
moderate heat, stirring constantly. Remove from the heat and stir in
the vanilla. Pour into a serving bowl or 4 to 6 individual ramekins
or custard cups. Refrigerate for at least 2 hours, with plastic wrap
directly on the surface of the pudding if you don't want a skin to
form. Serve with whipped cream if desired. Serves 4 to 6.
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