Friday, January 1, 2010
Unsweetened baking chocolate - 2 oz - grated
Sugar - 1 cup
Milk - 1 cup
Cornstarch - 3 tbsp
Cocoa - 3 tbsp
Milk - 1.5 cup
Butter - 2 tbsp - cold and cut into small pieces
Vanilla extract - 1/2 tsp
1- Mix cornstarch and cocoa well before adding in second cup of milk - mix well.
2- On a double boiler, melt chocolate and sugar in 1 cup of milk.
3- Fold in cornstarch cocoa milk goo into the double boiler. Mix slowly over heat. Stir and cook for about 8 mins.
4- Cover the pan and steam for another 8 mins.
5- Turn off the stove and let the pan sit for 5 minutes. Carefully mix in the butter.
6- Wait for another 5 minutes, then fold in vanilla extract.
7- Divide the pudding into small ceramic bowls and serve warm or chill them in the fridge.
N.B. This is a stiff and bitter chocolate pudding. Would be very nice serve with some fresh whipped cream.
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The Ceramic cups are made by Mizuyo Yamashita in cone 8 porcelain.