Larry Forgione's Chocolate Pudding
serves 6-8
Larry Forgione is an elegant chef and his chocolate pudding is one of the best that I know. The chocolate used in this recipe should be the very best. If using Baker’s Semi sweet chocolate, reduce the sugar to 2/3 cup (1/3 cup each in step one and in step two).
This recipe is part of the Barbara Kafka Dessert Anthology.
Step one:
1 quart milk
1/2 cup sugar
Step two:
1/2 cup sugar
1 1/2 ounces cornstarch (1/4 cup)
1 ounce cocoa (3 tablespoons)
1/2 cup milk
2 eggs
4 egg yolks
Step three:
10 ounces grated, semi-sweet chocolate
4 tablespoons butter, cut into small pieces
1 ounce dark rum (2 tablespoons)
1 ounce vanilla (1 tablespoon)
prep: 15 minutes
total: 40 minutes, plus time to chill
small saucepan
large bowl
sifter
whisk
large saucepan
Step one:
1. In a small saucepan, boil the milk and the sugar.
Step two:
2. In a large bowl, sift together the sugar, cornstarch and cocoa.
3. Mix in the milk, eggs and egg yolks. Stir in a small amount of the boiled milk and sugar. Continue to add small amounts of the hot milk and stir until it has all been incorporated.
4. Transfer the mixture to a large saucepan. Cook over low heat, stirring constantly until thickened.
Step three:
5. Remove the saucepan from the heat. Stir in the grated chocolate, butter, rum and vanilla. When the chocolate and butter have dissolved, pour the pudding into individual serving bowls. Chill until ready to serve.
