Title: Peggy's Chocolate Pudding
Categories: Infood01
Yield: 1 servings

6 oz High quality semi-sweet
-chocolate; chopped
3/4 c Sugar
3 tb Cornstarch
6 tb Cocoa; Dutch processed
1/4 ts Salt
2 c Milk
1 1/2 c Heavy cream
1 ts Pure vanilla extract
1 c Heavy cream
2 tb Confectioners' sugar
1 ts Pure vanilla extract

Place the chopped chocolate in a medium bowl and set aside. In another
medium bowl sift together 1/2 cup sugar, the cornstarch, cocoa, and salt.
Whisk to combine and then stir in 1/2 cup milk to make a smooth paste.
Scrape the bottom of the bowl with a rubber spatula to make sure it's
completely mixed.

Combine the remaining 1/4 cup of sugar, 1 1/2 cup of milk and 1 1/2 cups of
cream in a large pot and scald over medium high heat. Reduce heat to medium
low and stir in the cocoa paste. Cook, stirring consistently, but gently
with rubber spatula or whisk, until the mixture comes to a boil. Stirring
gently, boil on low heat for just one minute.

Remove pan from heat, strain the hot mixture into the bowl with the chopped
chocolate. Add the vanilla and stir gently until the chocolate is melted
and combined. Pour the pudding in 6 ramckins or parfait glasses, place them
on a cooling rack and let sit out at room temperature to cool, about an
hour. Cover with plastic wrap and chill for 6 hours or up to 2 days.

Before serving, combine the heavy cream, sugar and vanilla in a bowl and
beat until soft peaks form. This can be done up to 6 hours before serving.
Refrigerate and rewhisk briefly at the last moment. Top each pudding with a
mound of cream and dust with a little sifted cocoa.

Converted by MC_Buster.

NOTES : Recipe adapted from Peggy Cullen

Recipe by: IN FOOD TODAY SHOW #INI158

Converted by MM_Buster v2.0l.