Recipe from Sarabeth’s Bakery by Sarabeth Levin (Rizzoli, 2010)
Makes 6 servings
- 3 tablespoons unsalted butter
- 4 ½ ounces semisweet or bittersweet chocolate (no more than 62 percent cacao), finely chopped
- 1 ounce unsweetened chocolate, finely chopped
- 3 cups whole milk
- 1 cup granulated sugar, divided
- ¼ cup Dutch-processed cocoa powder
- 3 tablespoons cornstarch
- ? teaspoon fine sea salt
- 3 large eggs plus 1 large egg yolk, at room temperature
- ¼ cup heavy cream
- 1 tablespoon dark rum
- 1 teaspoon pure vanilla extract
- Whipped Cream
- Chocolate shavings, made with a vegetable peeler
1. Bring 1 inch of water to a simmer in a medium saucepan over low heat. Place the butter in a wide, heatproof bowl and melt the butter over the hot water. Add the semisweet and unsweetened chocolates and let stand, stirring often, until melted and smooth. Remove the bowl from the heat.
2. Heat the milk and 1/3 cup of the sugar in a medium saucepan over low heat until steaming. Whisk the remaining 2/3 cup sugar with the cocoa, cornstarch, and salt in a heatproof medium bowl. Add the eggs, yolk, and cream and whisk until well combined. Gradually whisk in about half of the hot milk mixture. Pour the cocoa mixture into the medium saucepan. Bring to a full boil over medium heat, whisking often, being sure to reach into the corners of the saucepan. Reduce the heat to low and let boil for 30 seconds. The cornstarch and cocoa keep the eggs from curdling.
3. Remove from the heat. Add the melted chocolate mixture, rum, and vanilla and whisk until combined. Pour into six 8-ounce glass jars or individual bowls. Cover each with a piece of plastic wrap, letting the plastic touch the surface of the pudding, and pierce a few times with the tip of a small sharp knife. (If you like a skin on your pudding, do not cover it.) Let cool until tepid, about 1 hour. Refrigerate until chilled, at least 2 hours. (The puddings can be refrigerated for up to 3 days.)
4. To serve, top each pudding with whipped cream and chocolate shavings.