Super rich- very delicious. If you are giving it to your kids, I would suggest POSSIBLY substituting semi sweet chocolate for the bittersweet...depending on their palates. The bittersweet makes it super rich and dark. Very decadent.
- 5 Egg Yolks
- 2 cup Heavy Cream
- 6 ounce Bittersweet Chocolate (Chopped)
- 2 ounce Bittersweet Chocolate Shaved for Garnish (58-61% chocolate content)
- 1 tablespoon Coffee Liqueur (I just used vanilla)
- 1 1/2 cup Whipped Cream for Garnish
Place the cream and chocolate in a medium saucepan over low heat and melt, whisking constantly.
Gradually whisk the cream-chocolate mixture into the egg yolks, initially adding no more than a 1/4 cup at time. Pour the pudding mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture coats a spoon, about 5 minutes. (Lift the spoon out of the pudding and draw your finger across the back; if the line drawn by your finger remains, the pudding is ready.)
*I had issues with it thickening properly...so I added some cornstarch that was mixed with a little water...helped a lot!*
Add the coffee liqueur (vanilla).
Pour the pudding through a fine sieve into a medium serving bowl.
Allow to cool slightly, then cover with plastic wrap and chill (or leave plastic wrap off to form a skin).
Once chilled, serve with lightly whipped cream and lots of shaved chocolate.
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