Dec 15, 2012

Alice Medrich's Chocolate Pudding

For more information on which chocolate to use in this recipe, see The Proof is in The Pudding. This recipe first appeared in our Jan/Feb 2013 issue along with our Saveur 100 article Alice Medrich.

Credit: Todd Coleman

SERVES 6

INGREDIENTS

⅓ cup sugar
⅓ cup Dutch-process cocoa powder
2 tbsp. cornstarch
⅛ tsp. salt
1¾ cup whole milk
¼ cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1 tsp. vanilla
1 tbsp. dark rum

INSTRUCTIONS

Whisk sugar, cocoa, cornstarch, and salt in a 2-qt. saucepan. Slowly add milk and cream, whisking constantly; bring to a simmer over medium heat. Cook, while whisking, until thickened and beginning to bubble at edges, 12�15 minutes. Add chocolate, and stir until smooth, about 30 seconds. Remove from heat; stir in vanilla and rum. Divide between six 4-oz. ramekins, cover with plastic wrap, and chill until set, about 1½ hours.