CHOCOLATE PUDDING

Smooth ironed Potable Course made completely from cacography is a acuminate treat that everyone faculty know.  Elementary to neaten from full ingredients and the perfect afters for any reason.

CHOCOLATE PUDDING

INGREDIENTS:
  • 2 1/2 cups half and half
  • 1/2 cup granulated sugar
  • 1/4 cup lightly packed light brown sugar
  • 3 tablespoons unsalted butter I use Plugra European Style Butter
  • 1 teaspoon pure vanilla extract I use Nielsen-Massey
  • 3 tablespoons corn starch
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup finely chopped high quality semi-sweet chocolate I used Guittard
INSTRUCTIONS:
  1. In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil).
  2. Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted. I
  3. n a small bowl, whisk together the remaining half and half with the cornstarch and cocoa powder. Slowly add the cornstarch mixture to the half and half whisking constantly.
  4. Continue cooking until the mixture has thickened and coats the back of a spoon.
  5. Stir in the chopped chocolate until melted. Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.) Refrigerate for 2 hours or up to 24 hours.

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