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Ingredientes
- 6 ounce High quality semi-sweet chocolate, minced
- 3/4 c. Sugar
- 3 Tbsp. Cornstarch
- 6 Tbsp. Cocoa, Dutch processed
- 1/4 tsp Salt
- 2 c. Lowfat milk
- 1Â 1/2 c. Heavy cream
- 1 tsp Pure vanilla extract
- 1 c. Heavy cream
- 2 Tbsp. Confectioners' sugar
- 1 tsp Pure vanilla extract
Direcciones
- Place the minced chocolate in a medium bowl and set aside. In another medium bowl sift together 1/2 c. sugar, the cornstarch, cocoa, and salt.
- Whisk to combine and then stir in 1/2 c. lowfat milk to make a smooth paste.
- Scrape the bottom of the bowl with a rubber spatula to make sure it's completely mixed.
- Combine the remaining 1/4 c. of sugar, 1 1/2 c. of lowfat milk and 1 1/2 c. of cream in a large pot and scald over medium high heat. Reduce heat to medium low and stir in the cocoa paste. Cook, stirring consistently, but gently with rubber spatula or possibly whisk, till the mix comes to a boil. Stirring gently, boil on low heat for just one minute.
- Remove pan from heat, strain the warm mix into the bowl with the minced chocolate. Add in the vanilla and stir gently till the chocolate is melted and combined. Pour the pudding in 6 ramckins or possibly parfait glasses, place them on a cooling rack and let sit out at room temperature to cold, about an hour. Cover with plastic wrap and refrigeratefor 6 hrs or possibly up to 2 days.
- Before serving, combine the heavy cream, sugar and vanilla in a bowl and beat till soft peaks form. This can be done up to 6 hrs before serving.
- Chill and rewhisk briefly at the last moment. Top each pudding with a mound of cream and dust with a little sifted cocoa.
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