Recipe - Midnight Pudding (Marcel Desaulniers)

4 ounce Semisweet chocolate; chopped
into 1/4inch pieces
2 cup Halfandhalf
One half cup Granulated sugar
One half cup Unsweetened cocoa
4 lg Egg yolks
1 tablespoon Cornstarch
4 ounce White chocolate; chopped
into 1/8inch pieces

Bring on the night by melting the semisweet chocolate in the top half of a
double boiler over medium heat. Stir the chocolate constantly with a rubber
spatula until it is completely melted and smooth, then remove from the heat
and set aside. Heat the halfandhalf, One fourth cup sugar, and the cocoa in a
3quart saucepan over mediumhigh heat. When hot, whisk to dissolve the
sugar. Bring to a boil. While the cream is heating, whisk the egg yolks,
remaining sugar and cornstarch in a medium bowl until slightly thickened
and lemoncolored. Pour the boiling halfandhalf mixture slowly into the
egg yolks and stir to combine. Return the mixture to the saucepan and heat
over mediumhigh heat, stirring constantly, until it begins to boil and
becomes quite thick, about 30 seconds. Remove the pan from the heat and
transfer the mixture to a large bowl. Add the melted chocolate, then place
the bowl in ice water and stir the pudding until it is cold. Fold all but 2
tablespoons of chopped white chocolate into the pudding. Portion Three fourths cup of
the pudding into each of 4 dessert dishes and sprinkle One half tablespoon of
the remaining white chocolate over the top of each.
Recipe By : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A25

Posted to MCRecipe Digest V1 #311

Date: Sat, 23 Nov 1996 22:31:08 0600

From: Jackie Bordelon jbord@premier.net