Recipe - The Best Chocolate Pudding

2 One fourth cup Milk or light cream
One half cup Sugar
6 lg Mint sprigs
6 ounce Bittersweet chocolate;
finely chopped
1 pn Salt
2 tablespoon Cornstarch
One half teaspoon Cinnamon
2 tablespoon Unsweetened cocoa; (Dutch
process)
2 lg Eggs; beaten
1 teaspoon Vanilla extract
Lightly whipped unsweetened
cream
Shaved bittersweet chocolate

In a deep saucepan place 2 cups of milk, One fourth up of sugar and the mint
sprigs and bring to a simmer. Remove from heat and allow it to sit for 510
minutes. Remove mint and discard. Return pan to moderate heat and add the
bittersweet chocolate. Whisk frequently until chocolate melts into milk,
then remove from heat.

In a separate bowl, mix the remaining One fourth cup sugar, salt, cornstarch,
cinnamon and cocoa together. Add the remaining One fourth cup milk and whisk until
smooth. Slowly whisk in the hot milk mixture and return to the saucepan
over moderate heat. Stir sides and bottom constantly with a spatula until
mixture just begins to simmer. Slowly whisk into bowl with eggs, being
careful not to scramble them. Return to pan and cook over low heat for 23
minutes, stirring constantly, to cook egg through and thicken mixture.
Remove from heat and stir in vanilla.

Pour pudding into dessert glasses or ramekins, cover with plastic or wax
paper directly on pudding to keep skin from forming and refrigerate for up
to 3 days. To serve, carefully remove plastic and garnish with lightly
whipped cream, chocolate shavings and mint sprigs if desired.
Recipe By : Dessert Show

Posted to MCRecipe Digest V1 #228

Date: Sat, 28 Sep 1996 16:32:28 0400 (EDT)

From: Sue suechef@sover.net

NOTES : Yield: 4 to 6 serving