Bittersweet Chocolate Pudding with Whipped Toppingthe Scotto family
over medium heat, stirring constantly, until mixture boils and thickens. Boil 2 minutes. Remove from heat. Blend a small amount of hot mixture into egg yolks to temper them (prevents curdling). Return to saucepan, blending thoroughly. Cook until mixture just begins to bubble, stirring constantly. Remove from heat; stir in butter, vanilla and chocolate and refrigerate.
Whipped Topping (Make after pudding has set about 1 hour)
Whip ingredients until stiff, spread over pudding and return to refrigerator for at least 2 more hours.
912430860491269356048227770sugar1cup1 cup granulated sugarcornstarch0.25cup1/4 cup cornstarchsalt0.25teaspoon1/4 teaspoon saltmilk3cup3 cups milkegg yo33 egg yolks, slightly beatenbutter2tablespoon2 tablespoons buttervanilla extract2teaspoon2 teaspoons vanilla extractchocolate2.5ounce2 1/2 ounces unsweetened chocolate, chopped fine mascarpone 500gram1 container (500 grams) mascarpone (an Italian cream cheese)heavy cream2cup2 cups heavy creamsugar0.25cup1/4 cup granulated sugarvanilla extract1teaspoon1 teaspoon vanilla extract