Milk Chocolate Pudding
3/4 cup sugar, divided
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
3 cups whole or low-fat milk, divided
2 large eggs
2 large egg yolks
4 ounces milk chocolate, melted
2 tablespoons unsalted butter
1 tsp vanilla
whipped cream for garnish
chocolate shavings for garnish
In a large bowl, whisk together 1/4 cup sugar with the cornstarch and cocoa powder, breaking up any lumps.
Stir in 1/2 cup milk, the eggs, and egg yolks.
Whisk until smooth, set aside.
Combine remaining 2 1/2 cups milk with the remaining sugar in a heavy bottomed saucepan and bring to a boil over medium heat.
Temper the egg mixture by gradually adding about a third of hot milk mixture, whisking constantly.
Pour the tempered egg mixture into the pan with the remaining milk mixture.
Cook the pudding base over medium heat, stirring constantly, until the mixture reaches a boil and is quite thick and smooth, about 4-5 minutes.
Temper the chocolate by adding about 1/2 cup of the pudding base and stirring unti very smooth.
Pour the tempered chocolate into the base, add the butter and vanilla, then stir well until blended.
Pour the pudding into eight 6-oz ramekins, custard cups or dishes.
Place a piece of parchment or waxed paper directly on the surface of each pudding to prevent a skin from forming.
Pierce the paper in 2-3 places to let the steam escape.
Chill for at least 2 hours before serving.
If desired, garnish with a dollop of whipped cream and chocolate curls.
Pairs Well With
Taken from the Houston Chronicle