Double Chocolate Pudding
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.
Yield: 6 Servings
Cost per Serving: $.86
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Amount per serving
- Calories: 549
- Fat: 28g
- Saturated fat: 16g
- Protein: 13g
- Carbohydrate: 64g
- Fiber: 1g
- Cholesterol: 275mg
- Sodium: 230mg
- 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
- In a medium bowl, whisk eggs; set aside.
- 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.
- 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.
- 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.
- 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.
- Whip heavy cream and confectioners' sugar until mixture is stiff. Spoon on top of pudding and sprinkle with chocolate shavings, if desired.
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