CLASSIC CHOCOLATE PUDDING
2 bars ( 1 ounce each) Hershey’s unsweetened Baking chocolate, broken into pieces
2 1/2 cups milk, divided
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 egg yolks, slightly beaten
1 tablespoon butter (do not use margarine)
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
Pecan halves ( optional)
1. Combine chocolate and 1 1/2 cups milk in medium saucepan; cook over low heat, stirring constantly with whisk, until chocolate is melted and mixture is smooth
2. Stir together sugar, cornstarch and salt in medium bowl; blending remaining 1 cup milk and egg yolks. Gradually stir into chocolate mixture. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil one minute, stirring constantly.
3. Remove from heat, add butter and vanilla. Pour into bowl; press plastic wrap directly onto surface. Refrigerate 2 to 3 hours or until cold. Just before serving, garnish with sweetened whipped cream and pecans, if desired
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