DOUBLE CHOCOLATE PUDDING - DESSERTS MAGAZINE

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DESSERT FOR 2

DOUBLE CHOCOLATE PUDDING

This pudding can be made 1 day ahead and chilled, covered. Bring to room temperature before serving and serve with whipped cream (optional.)

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INGREDIENTS

2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 oz fine-quality bittersweet chocolate, chopped
2 to 4 teaspoons chocolate liqueur, such as (Godiva)

For the Whipping Cream: (Optional)

6 tablespoons heavy cream

1 teaspoon granulated sugar

DIRECTIONS

Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over medium heat, whisking constantly, then boil, whisking, 2 minutes. The mixture will be thick. Remove from heat. Whisk in chocolate and chocolate liqueur until smooth.
Divide the pudding into two dessert bowl and chill pudding, and cover the surface with plastic wrap to prevent a skin from forming, until cold, at least 2 hours. Just before serving, vigorously whisk 6 tablespoons heavy cream with 1 teaspoon sugar in a small bowl until it holds soft peaks. Top pudding with the whipped cream. Makes 2 servings.

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