Cathy, of Not Eating Out in New York, is the winner of Culinate's Death by Chocolate. She will be attending Copia's Center Chocolate Festival in Napa Valley and a private tour of Charles' Chocolate Factory. Her winning recipe is quick, easy and affordable to make. Try this rich creamy recipe today.

Pain with Chocolate (and that’s not in French)

about half a loaf of No-Knead Bread (or substitute any crusty bread), torn to roughly 1″ pieces
1/2 cup chocolate liqueur (such as Godiva)
2 oz dark chocolate, coarsely crushed or chopped
1/2-1 oz dark chocolate, shaved or finely chopped (for the topping)
for the pudding:
3 cups milk
1/2 cup sugar
4 oz bittersweet chocolate (preferably 72%)
1 teaspoon Vanilla
4 tablespoons corn starch
about 1 tablespoon dried chipotle pieces, seeds removed

Wrap the chipotle pieces in a cheesecloth and tie to close satchel. Fill a medium saucepan with the milk and add the satchel. Heat over medium-high until the milk just begins to froth around the edges (about 3-5 minutes), but do not let boil. Turn off heat, cover and let steep for 30 minutes. Uncover, remove the satchel and discard.

Meanwhile, combine the sugar and cornstarch in a mixing bowl and place it atop a pot of boiling water. Break the 4 oz of chocolate into squares and add to the bowl. Gradually add the milk, stirring constantly. Continue stirring until mixture is smooth and slightly thickened (8-10 minutes). Use a wire whisk to gently break up any lumps. The pudding mixture should never come to a boil. Cover and cook for another 10-12 minutes, uncovering to stir or gently whisk occasionally. Remove from heat and let cool.

Begin layering the dessert (for presentation purposes, it’s best to use a large, round glass dessert bowl). Spread about one-third of the bread pieces on the bottom of the bowl. Sprinkle on one-third of the chocolate liqueur. Spread on a thick layer of one-third of the pudding. Top with one-third of the coarse chocolate chunks. Repeat process twice. Add the shaved or finely chopped chocolate on top. Cover and chill for at least 30 minutes before serving. Makes 6-8 servings.

(Recipe and photo courtesy of Cathy, of Not Eating Out in New York.) This recipe is also featured in Desserts Magazine, flip through our first digital issue of Desserts Magazine.