Chocolate “Puddino”
Source allrecipes.com
INGREDIENTS
Pudding
- 8 ounces dark chocolate chips
- 1 pinch salt
- 1 pinch cayenne pepper
- 6 large eggs
- ⅓ cup white sugar
- 1 cup whole milk
- 1 ¼ cups heavy cream
- ¼ teaspoon vanilla extract
- 1 tablespoon unsalted butter
Topping
- ¼ cup heavy cream, or to taste
- ⅛ teaspoon vanilla extract, or to taste
- 2 tablespoons shaved dark chocolate, or to taste
INSTRUCTIONS
Step 1
Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
Step 2
Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
Step 3
Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
Step 4
Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
Step 5
Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
Step 6
Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
Step 7
Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
Step 8
Garnish with shaved chocolate and serve.