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Sicilian chocolate pudding

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Ingredients

  • 2 tablets chocolate from modica or 2 round tablets ybarra chocolate, chopped
  • 3 cup milk
  • 1/4 cup cornstarch
  • 2 cup fresh whipped cream
  • 2 tablespoon chopped unsalted pistachios
  • 4 tablespoon (6-ounce) custard cups or a 1 quart mold

Preparation

Baking Directions:

In a medium saucepan over low heat, melt the chocolate in 2½ cups of milk, whisking constantly.

In a small bowl, combine the remaining ½ cup milk with the cornstarch, stirring to dissolve the cornstarch, and add to the hot milk mixture.

Bring to a boil over medium heat, whisking constantly until thickened.

Reduce the heat to low and simmer, whisking for an additional minute, to be sure that the cornstarch is fully cooked.

Remove from heat.

Spray the insides of the mold(s) with a thin mist of water and immediately add the pudding.

Set aside at room temperature to cool, about 30 minutes, and then chill in the refrigerator for at least 2 hours.

Invert the mold(s) onto individual plates or a platter.

Garnish with fresh whipped cream and pistachios.

Serve immediately.