Ingredients
6 eggs3 cups milk
1 cup granulated sugar
1/3 cup flour
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped
2 ounces white chocolate, finely chopped
3/4 cup heavy cream
1 tablespoon confectioners' sugar
Chocolate shavings, optional
Preparation
In a medium bowl, whisk eggs; set aside.
In a medium saucepan, combine milk, granulated sugar, flour and salt
until well blended. Cook over medium heat, stirring constantly, until
mixture thickens and comes to a boil. Remove from heat.
Whisk about 1 cup hot mixture into eggs. Slowly pour egg mixture
into saucepan, whisking constantly. Cook over medium-low heat, stirring
constantly with a wooden spoon, until very thick, about 1 minute. Remove
from heat.
Spoon 2 1/2 cups hot pudding into medium bowl; stir in semisweet
chocolate until smooth. Add white chocolate to remaining pudding in
saucepan; stir until smooth. Let cool for about 30 minutes, whisking
each puddings occasionally to keep a skin from forming.
Spoon half of semisweet chocolate pudding into a 6-cup,
straight-sided glass bowl; refrigerate for 10 minutes. Top with
white-chocolate pudding; refrigerate for 10 minutes. Spoon remaining
chocolate pudding on top. Refrigerate until set, about 3 hours.
Whip heavy cream and confectioners' sugar until mixture is stiff.
Spoon on top of pudding and sprinkle with chocolate shavings, if
desired.
Yummy
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