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Midnight Pudding | Cook Books » Baker's Dozen

Midnight Pudding


Serving Size : 1
Ingredients
for prepare Midnight Pudding
:
Amount Measure Ingredient - Preparation Method
4 ounces semisweet chocolate - chopped into
1/4-inch pieces
midnight pudding
2 cups half-and-half
1/2 cup granulated sugar
1/2 cup unsweetened cocoa
4 large egg yolks
1 tablespoon cornstarch
4 ounces white chocolate - chopped into
recipe Midnight Pudding

Bring on the night by melting the semisweet chocolate
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in the top half of a double boiler over medium heat. Stir the
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chocolate constantly with a rubber spatula until it is completely melted and smooth, then remove
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from the heat and set aside. Heat the half-and-half, 1/4 cup sugar,
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and the cocoa in a 3-quart saucepan over medium-high heat. When hot, whisk to
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dissolve the sugar. Bring to a boil. While the cream is heating, whisk the
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egg yolks, remaining sugar and cornstarch in a medium bowl until slightly thickened and lemon-colored. Pour the boiling
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half-and-half mixture slowly into the egg yolks and stir to combine. Return the mixture to the saucepan and heat over
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medium-high heat, stirring constantly, until it begins to boil and becomes quite thick, about 30 seconds. Remove
Midnight Pudding
the pan from the heat and transfer the mixture to a large bowl. Add
Midnight Pudding
the melted chocolate, then place the bowl in ice water and stir the pudding until it

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is cold. Fold all but 2 tablespoons of chopped white chocolate into the pudding. Portion 3/4 cup of the pudding
Midnight Pudding
into each of 4 dessert dishes and sprinkle 1/2 tablespoon of the remaining white chocolate over the top of each.
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Yield: 4 servings






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