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Double Chocolate Pudding

Yield 6 Servings
Semi-sweet and white chocolate combine to make an over-the-top dessert that pleases both adults and kids, plus kids-at-heart. Garnish with fresh whipped cream and chocolate shavings.

Ingredients

  • 6 eggs
  • 3 cups milk
  • 1 cup granulated sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 4 ounces semisweet chocolate, finely chopped
  • 2 ounces white chocolate, finely chopped
  • 3/4 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • Chocolate shavings, optional

Nutrition Information

  • calories 549
  • fat 28 g
  • satfat 16 g
  • protein 13 g
  • carbohydrate 64 g
  • fiber 1 g
  • cholesterol 275 mg
  • sodium 230 mg

How to Make It

  1. In a medium bowl, whisk eggs; set aside.

  2. In a medium saucepan, combine milk, granulated sugar, flour and salt until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat.

  3. Whisk about 1 cup hot mixture into eggs. Slowly pour egg mixture into saucepan, whisking constantly. Cook over medium-low heat, stirring constantly with a wooden spoon, until very thick, about 1 minute. Remove from heat.

  4. Spoon 2 1/2 cups hot pudding into medium bowl; stir in semisweet chocolate until smooth. Add white chocolate to remaining pudding in saucepan; stir until smooth. Let cool for about 30 minutes, whisking each puddings occasionally to keep a skin from forming.

  5. Spoon half of semisweet chocolate pudding into a 6-cup, straight-sided glass bowl; refrigerate for 10 minutes. Top with white-chocolate pudding; refrigerate for 10 minutes. Spoon remaining chocolate pudding on top. Refrigerate until set, about 3 hours.

  6. Whip heavy cream and confectioners' sugar until mixture is stiff. Spoon on top of pudding and sprinkle with chocolate shavings, if desired.