Adapted from the NY Times: https://cooking.nytimes.com/recipes/1020708-salted-chocolate-pudding-with-whipped-sour-cream
Author: Cooking with Michele
Recipe type: Dessert
Serves: 10-12
Ingredients
8 ounces bittersweet chocolate (65 to 70 percent), finely chopped
3 cups heavy cream
3 cups whole milk
⅓ cup cocoa powder
1½ cups granulated sugar
6 large egg yolks (Save the whites to make meringue cookies)
⅓ cup cornstarch
1 teaspoon kosher salt
1 teaspoon vanilla extract
Instructions
Whisk the heavy cream, milk, cocoa powder and ¾ cup of the sugar in a medium pot. Cook over medium-high heat, whisking frequently until the mixture comes to a simmer, about 8 to 10 minutes. Remove from heat.
Whisk together the remaining ¾ cup of sugar, egg yolks, cornstarch, salt and vanilla in a medium bowl until the eggs turn slightly pale in color. Ladle ¼ cup of the hot cream mixture into the egg yolks and whisk until blended. Continue adding ¼ cups of the hot cream to the eggs until half the cream mixture is added. Pour the yolk-cream mixture into the pot with the remaining cream mixture.
Return the pot to medium heat and cook, whisking constantly, until the mixture thickens, about 3 minutes.
Remove from the heat and add the chopped chocolate. Let let sit for a minute to allow the chocolate to start to melt, then whisk until the chocolate melts completely into the cream. Pour into a bowl, cover the top of the pudding with plastic wrap, and refrigerate until pudding is completely set, at least 3 hours and up to 48 hours.
When you are read to serve, pipe the thickened pudding into individual dishes and top with flay sea salt or a grind of coarse sea salt.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2020/02/salted-chocolate-pudding/