Description
Eat this slowly and deliberately, savoring each chocolaty spoonful.
Ingredients
- ½ cups Sugar
- ⅓ cups Plus 1 Tablespoon Unsweetened Cocoa
- ⅛ teaspoons Salt
- ⅓ cups Warm Water
- 1 ounce, weight Semisweet Chocolate, Chopped
- 2 cups Half-and-Half, Divided
- 3 Tablespoons Cornstarch
- 1-½ teaspoon Vanilla
Preparation
If you are molding the pudding, have four well-greased 5-ounce ramekins prepared. If you are not molding the pudding, you will need a 3 cup bowl.
Mix sugar, cocoa and salt in a saucepan. Stir in the warm water and stir until thoroughly incorporated. Bring to a boil over medium heat stirring constantly. Once it comes to a boil, take pan off the heat and add the chopped semi-sweet chocolate stirring until completely melted.
Stir in 1 ¾ cups half-and-half and return pot to the stove and heat on medium heat.
Place cornstarch in a bowl and mix with the remaining ¼ cup of half-and-half. Add the cornstarch mixture to chocolate mixture and heat over medium heat until thickened. Once the mixture has thickened turn heat to low and stir briskly for 1 minute.
Remove from the heat and stir in vanilla
Pour pudding into the molds or bowl. To keep a skin from forming, place plastic wrap directly onto the pudding. Refrigerate for two hours or up to two days.
Un-mold the chocolate pudding and serve with whipped cream and grated chocolate. ¡Que aproveche!
