Triple Chocolate Pudding with White Chocolate Drizzle Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Interest GroupGourmet
Ingredients
| Whole milk | 2 1/2 Cup (16 tbs) | |
| 1/2 cup firmly packed dark brown sugar | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Orange zest strip | 3 | |
| Salt | 1/8 Teaspoon | |
| Unsweetened cocoa powder | 3 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Semi-sweet chocolate | 4 Ounce, coarsely chopped | |
| 2 ounces milk chocolate, coarsely chopped | ||
| Vanilla extract | 1 Teaspoon | |
| White chocolate | 2 Ounce | |
Directions
In a 2-quart non-stick saucepan, combine the milk, 1/4 cup of the sugar, the cinnamon, orange zest, and salt and bring to a simmer over low heat.
Remove from the heat, cover, and set aside 10 minutes to allow the flavor to develop.
Remove and discard the orange zest.
In a small bowl, stir together the cocoa powder, cornstarch, and the remaining 1/4 cup sugar until well combined.
Return the milk mixture to the heat and bring to a simmer.
Whisk about 1/2 cup of the hot milk mixture into the cocoa mixture.
Whisk the cocoa mixture back into the milk and cook, stirring continuously, until the mixture comes to a boil.
Continue to cook, stirring continuously, until the pudding thickens, about 1 minute.
Remove the pan from the heat.
Add the semisweet and milk chocolate, cover, and let stand until the chocolate has melted, about 5 minutes.
Uncover and stir the mixture.
Stir in the vanilla extract.
Pour the pudding into 6 serving dishes.
Cool to room temperature, then cover and refrigerate until set and well chilled, at least 2 hours Place the white chocolate in a double-boiler insert or in a small bowl set over a pan of warm water; stir just until the chocolate melts.
Drizzle the melted chocolate over the puddings.
Chill 30 minutes longer and serve.
Remove from the heat, cover, and set aside 10 minutes to allow the flavor to develop.
Remove and discard the orange zest.
In a small bowl, stir together the cocoa powder, cornstarch, and the remaining 1/4 cup sugar until well combined.
Return the milk mixture to the heat and bring to a simmer.
Whisk about 1/2 cup of the hot milk mixture into the cocoa mixture.
Whisk the cocoa mixture back into the milk and cook, stirring continuously, until the mixture comes to a boil.
Continue to cook, stirring continuously, until the pudding thickens, about 1 minute.
Remove the pan from the heat.
Add the semisweet and milk chocolate, cover, and let stand until the chocolate has melted, about 5 minutes.
Uncover and stir the mixture.
Stir in the vanilla extract.
Pour the pudding into 6 serving dishes.
Cool to room temperature, then cover and refrigerate until set and well chilled, at least 2 hours Place the white chocolate in a double-boiler insert or in a small bowl set over a pan of warm water; stir just until the chocolate melts.
Drizzle the melted chocolate over the puddings.
Chill 30 minutes longer and serve.
Chef
