MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salted Chocolate Pudding With Whipped Sour Cream
Categories: Dairy, Chocolate, Desserts, Pudding
Yield: 9 Servings

MMMMM--------------------------PUDDING-------------------------------
8 oz (225g) bittersweet chocolate
- 65% - 70%, fine chopped
3 c (720 mL) heavy cream
3 c (720 mL) whole milk
1/3 c (30 g) cocoa powder
1 1/2 c (300 g) granulated sugar
6 lg Egg yolks
1/3 c (45 g) cornstarch
1 ts Kosher salt
1 ts Vanilla extract (opt)

MMMMM--------------------------ASSEMBLY-------------------------------
3 c (720 mL) heavy cream
3/4 c (90 g) confectioners' sugar
3 c (720 mL) sour cream
12 oz (340 g) thin wafer cookies;
- such as gingerbread or
- vanilla or chocolate
Flaky sea salt

Make the pudding: Place chocolate in a large bowl; set
aside.

Heat heavy cream, milk, cocoa powder and ¾ cup/150 grams
granulated sugar in a medium pot over medium-high,
whisking constantly until the mixture comes to a bare
simmer, about 8 to 10 minutes. Remove from heat.

In a large bowl, whisk together the remaining ¾ cup/150
grams granulated sugar, the egg yolks, the cornstarch,
the salt and the vanilla, if using, until the mixture is
lump-free and pale in color. Ladle a bit of the hot
cream mixture into the egg yolks and whisk until
completely blended, adding a bit more at a time until
half the cream mixture is added. Transfer the yolk-cream
mixture back into the pot with the remaining cream
mixture.

Return the pot to medium heat and, whisking constantly,
cook until the mixture has gone from thin and watery to
thick and custardy, with the occasional bubble popping
up, 3 to 5 minutes.

Immediately pour the mixture over the chocolate, and let
sit for a minute or two, giving the bowl a shake to help
the chocolate settle as it melts. Using a whisk, mix the
chocolate into the cream as it melts, until you have an
ultrasmooth, silky pudding. Transfer to a flat baking
dish (an 8" X 8" pan works well) and cover the top of
the pudding with plastic wrap. Refrigerate until pudding
is completely set, at least 3 hours and up to 48 hours.

Assemble and serve: Using either an electric mixer on
medium or a whisk and elbow grease, whisk heavy cream
and confectioners' sugar in a medium bowl until light
and fluffy. (The cream should hold a gentle peak.) Whisk
in sour cream.

To serve, spoon a bit of chocolate pudding into a
serving vessel. This can be done in individual bowls,
glasses, cups or coupes, or alternatively, one large
bowl or baking dish - the choice is yours. Then spoon in
an equal amount of whipped sour cream, and scatter with
crumbled cookies. Repeat until the vessel is full,
topping with flaky salt.

Eat immediately, so the cookies stay crunchy, or store
in the refrigerator for up to 3 days.

By: Alison Roman

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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