This you eat slowly, deliberately, savoring each chocolatey spoonful.
Course Dessert
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4
Author www.sanpasqualskitchen.com
Ingredients
½cupsugar
1/3plus 1 tbsp unsweetened cocoa
1/8tspsalt
1/3cupwarm water
1oz.semisweet chocolatechopped
2cupshalf and half¼ cup for mixing with the cornstarch
3tbspcornstarch
1 ½tspvanilla
Instructions
If you are molding the pudding, have ready 4 oiled 5oz. ramekins. If you are not molding the pudding, you will need a 3 cup bowl.
Mix sugar cocoa and salt in a saucepan. Stir in the warm water and stir until thoroughly incorporated.
Bring to a boil over medium heat stirring constantly. Once it comes to a boil, take off the heat and add the chopped semisweet chocolate stirring until completely melted.
Stir in the 1 ¾ cups half and half and return pot to the stove and heat on medium heat.
Place cornstarch in a bowl and mix with ¼ cup half and half.
Add the cornstarch mixture to chocolate mixture and heat over medium heat until thickened. Once the mixture has thickened turn heat to low and stir briskly for 1 minute.
Remove from the heat and stir in vanilla
Pour pudding into molds or bowl. To keep a skin from forming, place plastic wrap directly onto the pudding. Refrigerate for two hours or up to two days.
Unmold chocolate pudding and serve with whipped cream and grated chocolate.