Recipe courtesy of Geoffrey Zakarian
Dark Chocolate Pudding
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- Level: Easy
- Total: 3 hr 20 min (includes chilling and setting time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 670
- Total Fat
- 47 g
- Saturated Fat
- 27 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 3 g
- Sugar
- 57 g
- Protein
- 9 g
- Cholesterol
- 333 mg
- Sodium
- 108 mg
- Level: Easy
- Total: 3 hr 20 min (includes chilling and setting time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 670
- Total Fat
- 47 g
- Saturated Fat
- 27 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 3 g
- Sugar
- 57 g
- Protein
- 9 g
- Cholesterol
- 333 mg
- Sodium
- 108 mg
Ingredients
Directions
- Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks.
- Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.
- Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours. Serve with whipped sour cream, if desired.
My Private Notes
Show:
The Kitchen
Episode:
Easy Fixes for Dinner
