Page 199 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Bittersweet Chocolate Pudding

Submitted By Pamela Ann Gatlin Schulz
For a sweeter variation, substitute 12 ozs milk
chocolate for the bittersweet chocolate. You can
make this pudding several days ahead and then
assemble in teacups or wineglasses with whipped
cream up to two hours in advance.* Serve with
warm Peanut Butter Coconut and Chocolate
Cookies. Prep: 15 minutes, Cook: 25 minutes, Chill: 3
hours. Yield: Makes 4 servings.

Ingredients:
4 large egg yolks
½ cup sugar
⅛ tsp salt
1 cup milk
1½ cups whipping cream, divided
2 cups (9 ozs) chopped bittersweet chocolate (not
chocolate chips)
2 tsp sugar
¼ tsp vanilla extract

Preparation
1. Whisk together first 3 ingredients in a medium
bowl until blended.

2. Combine milk and 1 cup cream in medium
saucepan and cook over medium heat until hot.
Gradually pour hot milk mixture into egg mixture,
whisking constantly. Return mixture to
saucepan and cook over medium-low heat, stirring
constantly with a heat-resistant spatula, for 5
minutes or until mixture thickens and coats the
spatula or until candy thermometer reads 180°F.

3. Remove saucepan from heat. Add chocolate, and
let stand 10 seconds; whisk until smooth. Transfer
chocolate cream to a clean bowl. Place plastic wrap
directly on the surface of the cream, and refrigerate
until cold and set, at least 3 hours.

4. Combine remaining ½ cup cream, sugar, and
vanilla in a medium bowl. Beat at high
speed with an electric mixer until soft peaks form.
(Do not overbeat.) Dollop onto each
serving of pudding.

*Serving suggestion: Divide half the whipped cream
evenly among six wineglasses. Spoon about ⅔ cup

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