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Name: Chocolate Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Butter; at room temperature; PUDDING; 1 tb Dark rum; 2 oz Semisweet chocolate; 1/2 c Sugar; 1 ts Vanilla extract; 2 oz Unsweetened Chocolate; 2 c milk; 2 tb Sifted confectioners sugar; 1/8 ts Salt; 2 Egg yolks; lightly beaten; 1 c Heavy whipping cream; 2 tb Cornstarch; TOPPING

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INGREDIENTS

1 tb Butter; at room temperature
PUDDING
1 tb Dark rum
2 oz Semisweet chocolate
1/2 c Sugar
1 ts Vanilla extract
2 oz Unsweetened Chocolate
2 c milk
2 tb Sifted confectioners sugar
1/8 ts Salt
2 Egg yolks; lightly beaten
1 c Heavy whipping cream
2 tb Cornstarch
TOPPING

Servings

INSTRUCTIONS

In a heavy-bottomed saucepan over very low heat, melt the chocolates. Stir in 1 3/4 cups of the milk, the sugar, and salt. heat almost to boiling, stirring frequently. Flecks of chocolate will remain until the pudding has finished cooking. In a small bowl, combine the cornstarch with the remaining 1/4 cup milk. Add it to the hot chocolate mixture. Cook over medium heat, stirring until the mixture thickens and comes to a boil. Reduce the heat slightly and boil gently for 1 minute. Remove from the heat. Gradually stir a few tsp of the pudding mixture into the beaten egg yolks, mixing constantly until blended. Continue adding the pudding gradually, until you have added about 1/2 cup. Pour the yolk mixture back into the pan, stirring until combined. Cook over low heat, stirring constantly, for 2 minutes, until thick and smooth. Remove from the heat. Stir in small bits of butter at a time and the vanilla, mixing until the butter is melted. Immediately pour into 6 dessert dishes and cover the surface of the puddings with plastic wrap to prevent a skin from forming. Cool on a rack, then chill in the refrigerator. Just before serving, beat the whipping cream until soft peaks form. Add the confectioners sugar and rum and beat until stiff. Pipe a portion of whipped cream on top of each pudding. YIELD: 6 servings Recipe by: The Great American Dessert Cookbook Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Pudding

1 tb Butter; at room temperature
 PUDDING
1 tb Dark rum
2 oz Semisweet chocolate
1/2 c Sugar
1 ts Vanilla extract
2 oz Unsweetened Chocolate
2 c milk
2 tb Sifted confectioners sugar
1/8 ts Salt
2 Egg yolks; lightly beaten
1 c Heavy whipping cream
2 tb Cornstarch
 TOPPING

In a heavy-bottomed saucepan over very low heat, melt the chocolates.  Stir in 1 3/4 cups of the milk, the sugar, and salt. heat almost to  boiling, stirring frequently. Flecks of chocolate will remain until  the pudding has finished cooking. In a small bowl, combine the  cornstarch with the remaining 1/4 cup milk. Add it to the hot  chocolate mixture. Cook over medium heat, stirring until the mixture  thickens and comes to a boil. Reduce the heat slightly and boil  gently for 1 minute. Remove from the heat. Gradually stir a few tsp  of the pudding mixture into the beaten egg yolks, mixing constantly  until blended. Continue adding the pudding gradually, until you have  added about 1/2 cup. Pour the yolk mixture back into the pan,  stirring until combined. Cook over low heat, stirring constantly, for  2 minutes, until thick and smooth. Remove from the heat. Stir in  small bits of butter at a time and the vanilla, mixing until the  butter is melted. Immediately pour into 6 dessert dishes and cover  the surface of the puddings with plastic wrap to prevent a skin from  forming. Cool on a rack, then chill in the refrigerator. Just before  serving, beat the whipping cream until soft peaks form. Add the  confectioners sugar and rum and beat until stiff. Pipe a portion of  whipped cream on top of each pudding.    YIELD: 6 servings    Recipe by: The Great American Dessert Cookbook    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (1379g)
Recipe Makes: 1 servings

Calories: 5311
Calories from Fat: 3105 (58%)

Amt Per Serving		% DV

	Total Fat 345g	460 %
	Saturated Fat 213.2g	1066 %
	Monounsaturated Fat 104.9g
	Polyunsanturated Fat 11.2g
Cholesterol 335.8mg		103 %
Sodium 2638.9mg		91 %
Potassium 4417.6mg		116 %
Total Carbohydrate 650.5g		191 %
	Dietary Fiber 81.3g	325 %
	Sugars, other 569.2g
Protein 75.4g		108 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5311

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