April 8th, 2012
Recipe by Ceri Marsh, Sweet Potato Chronicles
In a bowl, whisk sugar, cornstarch, cocoa and salt. Add ½ cup of milk and blend until you have a chocolate-y paste. Add yolks one at a time, mixing each in well.
Take a heavy-bottomed pot and rinse it with cold water, emptying the water into the sink. The very thin layer of cold water left behind is meant to protect your milk from scalding. It works for me and since scalded milk isn't fixable, don't miss this step!
Pour 2 cups of milk and ½ cup of whipping cream into the pot and bring just to a boil then remove from the heat.
Bit by tiny bit, add the hot milk to the chocolate-y paste. Once it's well blended pour the mixture back into the heavy-bottomed pot. Stir over medium heat for 3 to 5 minutes until it thickens like mayonnaise. Remove from the heat.
Strain the pudding through a sieve. Use the back of a wooden spoon to push it through and be sure to run a spatula along the back of the sieve so you get all the pudding that will collect there.
While the pudding is still hot, add the chopped chocolate, butter and vanilla and stir until it all melts and shines. Place a piece of cling film and tap it onto the surface of the pudding so you don't get a skin. Put the bowl of pudding in the fridge to chill for at least a half an hour.