Title: Triple Chocolate Pudding
Categories: Desserts
Yield: 8 Servings

4 1/2 c Milk
1/2 c Unsweetened cocoa powder --
Plus 1 tsp.
1 c Sugar
1/4 c Cornstarch
3 Eggs
4 Egg yolks
5 oz Grated bittersweet
Chocolate
5 oz Grated semisweet chocolate
1 ts Vanilla extract
1/2 ts Almond extract
1/4 c Unsalted butter -- softened
1 c Whipped cream
2 oz Grated white chocolate --
For garnish

1. In a large saucepan combine milk, 1/2 cup of the cocoa, and sugar. Bring
to a simmer over moderate heat, stirring constantly. Set aside.

2. In a small bowl whisk together cornstarch and 1/2 cup of the hot
chocolate-milk mixture. In a separate bowl whisk together eggs and egg
yolks. Add some of the hot chocolate-milk mixture from the saucepan to eggs
to warm them, then add all of egg mixture to saucepan. Cook over moderate
heat, stirring constantly, 1 minute; do not allow mixture to boil. Stir in
cornstarch mixture and cook, stirring, until mixture comes to a simmer.
Simmer 1 minute.

3. Strain mixture through a fine sieve into a clean saucepan. Stir in
chocolates, vanilla and almond extracts, and butter. Spoon mixture into 8
dessert glasses arranged on a tray; cover glasses with plastic wrap to
prevent a skin from forming on the tops of the puddings. Cool slightly,
then refrigerate until thoroughly chilled (about 4 hours).

4. To serve, sift remaining 1 teaspoon cocoa over whipped cream. Fold in
gently. Garnish puddings with cocoa-flavored whipped cream and white
chocolate.

Recipe By : the California Culinary Academy

From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip