CHOCOLATE PUDDING
Smooth ironed Potable Course made completely from cacography is a acuminate treat that everyone faculty know. Elementary to neaten from full ingredients and the perfect afters for any reason.
INGREDIENTS:
- 2 1/2 cups half and half
- 1/2 cup granulated sugar
- 1/4 cup lightly packed light brown sugar
- 3 tablespoons unsalted butter I use Plugra European Style Butter
- 1 teaspoon pure vanilla extract I use Nielsen-Massey
- 3 tablespoons corn starch
- 1/4 cup unsweetened cocoa powder
- 1/2 cup finely chopped high quality semi-sweet chocolate I used Guittard
INSTRUCTIONS:
- In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil).
- Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted. I
- n a small bowl, whisk together the remaining half and half with the cornstarch and cocoa powder. Slowly add the cornstarch mixture to the half and half whisking constantly.
- Continue cooking until the mixture has thickened and coats the back of a spoon.
- Stir in the chopped chocolate until melted. Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.) Refrigerate for 2 hours or up to 24 hours.
