Post by chief_cook2 on Mar 28, 2003 5:39:41 GMT -6
1/2 cup (125 ml) sugar
1/3 cup (80 ml) plus 1 Tbs (15 ml) unsweetened
cocoa (Dutch process if possible)
A pinch of salt
1/3 cup (80 ml) warm water
1 oz (28 g) semisweet or bittersweet chocolate,
finely chopped
2 cups (500 ml) half-and-half, or milk and heavy
cream combined
3 Tbs (45 ml) cornstarch (cornflour)
1 1/2 tsp (7 ml) vanilla extract
Whipped cream for garnish (optional)
Combine the sugar, cocoa, and salt in a heavy saucepan and stir in the
water to form smooth, runny paste. Bring to a boil over moderate
heat, stirring constantly. Remove from the heat and stir in the
chopped chocolate until melted. Mix 1/4 cup (60 ml) half and half
with the cornstarch to form a smooth paste. Stir into the chocolate
mixture along with the remaining half-and-half. Bring to a boil over
moderate heat, stirring constantly. Remove from the heat and stir in
the vanilla. Pour into a serving bowl or 4 to 6 individual ramekins
or custard cups. Refrigerate for at least 2 hours, with plastic wrap
directly on the surface of the pudding if you don't want a skin to
form. Serve with whipped cream if desired. Serves 4 to 6.