Chocolate Pudding with Whipped Cream
Credit: Best of the Best Cookbook Recipes by Food & Wine, Original recipe from New Classic Family Dinners by Mark Peel
4 cups whole milk
1 cup sugar
pinch of salt
1/3 cup Dutch process cocoa powder
1/3 cup cornstrch
3 large egg yolks
2 ounces bittersweet chocolate (70 percent), finely chopped
2 tablespoons unsalted butter, cut in small pieces
2 teaspoons pure vanilla extract
1/4 teaspoon peppermint extract
1. In a large saucepan, combine the milk, 1/2 cup of sugar, and the salt and bring to a boil over medium heat. Remove from the heat.
2. In a small bowl, combine the remaining 1/2 cup of sugar, the cocoa powder, and the cornstarch. Sprinkle this slowly into the milk, whisking constantly. Return to the heat and whisk constantly until thick and bubbling. Remove from the heat,make sure the mixture isn’t boiling, and one at a time, whisk in the egg yolks, then the chocolate, butter, vanilla, and peppermint extract. Whisk constantly until the chocolate has dissolved. Return to low heat and whisk constantly until the mixture thickens again, being careful that it does not boil, then immediately remove from the heat and strain into a bowl .
3. Spoon into whiskey glasses and cover with plastic. If you don’t want a skin to form, place the plastic directly over the pudding. Chill in the refrigerator for at least 2 hours.Top with a generous spoonful of whipped cream. Serve.