Choc-Cocoa Pudding

by on February 20, 2016 » Add the first comment.
Print Friendly, PDF & Email

choc-cocoa

  1. Dissolve 1 tsp lemon gelatin in 1/4 C hot water – dissolve – place on counter to cool, but not chill.
  2. Chill your mixing bowl and beaters in the refrigerator
  3. Melt 12 oz unsweetened chocolate chips in a double boiler
  4. Bring 1.5 C heavy cream plus 1 C milk up to a near boil over medium high heat stirring frequently
  5. Mix 2/3 C sugar with a pinch of salt and 1 TBL cornstarch
  6. Mix 2 TBL melted butter in with sugar mixture
  7. Add 1 TBL cocoa and 8 large egg yolks to sugar mixture
  8. Temper into the milk mixture
  9. Add in 2 tsp vanilla
  10. Mix all back in the pot and stir only to thicken
  11. Put melted chocolate in and cook an additional 2-3 more minutes
  12. Ladle into ramekins or desert glasses
  13. Put Saran Wrap on top of the chocolate actually TOUCHING the mixture – this will prevent a skin forming
  14. Refrigerate 3 hours

 

  1. Mix 1/2 C sour cream with 1 TBL white sugar and 1/2 tsp vanilla
  2. Add your cooled gelatin to the sour cream mixture
  3. Using your chilled mixer bowl and beaters,  beat 1/2 C whipping cream to soft peaks
  4. Fold the sour cream mixture into the whipping cream
  5. Put a generous scoop of topping on your chocolate pudding
  6. Top with powdered cocoa or shaved chocolate curls

 

 

 

Find more like this: Desserts

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.