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milk (750 ml)
semi-sweet chocolate, chopped finely (150 ml)
sugar (75 ml)
cornstarch (45 ml)
salt (3 ml)
Whipped cream, for garnish
Scald milk in a saucepan over medium low heat. Add chocolate and stir until it has melted.
Whisk together eggs, sugar, cornstarch, and salt.
Add the warm chocolate milk mixture in a slow stream, whisking constantly and then pour back into pot.
Cook gently over medium heat, stirring constantly with wooden spoon for 5 to 10 minutes or until mixture thickens.
Divide pudding among six ramekins or small bowls, cover tightly with plastic wrap and chill for at least 3 hours and up to 2 days. Serve puddings topped with whipped cream.
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