 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
attention all chocoholics !:)= Ingredients:
hot chocolate recipe |
2 cups heavy cream |
2 cups whole milk |
1/2 cup dutch process cocoa |
1/8 teaspoon cayenne pepper |
1/2+ cups sugar |
1 teaspoon vanilla extract |
' whipped cream topping |
additions for chocolate pudding |
4 egg yolks |
2 tablespoons cornstarch |
' whipped cream topping |
Directions:
1. Pour the cream and milk in to a medium, heavy-bottomed saucepan.
2. Combine the cocoa, cayenne pepper, and 3/4 cup of the cream mixture in a small mixing bowl and mix with a fork to form a paste. (Add more cream mixture if needed to create a smooth mixture.)
3. Place the remaining cream mixture in a medium saucepan. Add the sugar and chocolate paste and mix well. Bring to a simmer.
4. Remove from the heat and stir in the vanilla.(Pour the chocolate into mugs and top with whipped cream for hot chocolate)
5. for chocolate pudding:
6. Prepare the hot chocolate recipe and allow to cool slightly in the pan.
7. Whisk the egg yolks in a small bowl and set aside
8. Pour 1/2 cup of the hot chocolate into a small bowl, add the cornstarch, and mix until completely smooth.
9. Add the cornstarch mixture to the pan of hot chocolate and mix until well combined.
10. Cook over medium low heat until hot but not boiling.
11. Temper the egg yolks by slowly whisking in one cup of the hot chocolate mixture. Pour the tempered yolks back into the saucepan and cook, whisking constantly, until the pudding thickens.
12. Pour the pudding into a large, heat-resistant bowl, cool to room temperature, cover with plastic wrap, and place in the refrigerator for 4 to 6 hours or overnight.
13. Remove from the refrigerator 20 minutes before serving.
|
|