Pella Chronicle

January 22, 2013

Hot-Chocolate Pudding


Parade

Pella — Orange whipped cream

1/4 cup heavy cream

1 1/2 tsp sugar

1/8 teaspoon grated orange zest

Pudding

1/2 cup sugar

1 1/2 tablespoons cornstarch

3/4 cup milk

1/2 cup heavy cream

1 pinch salt

9 ounces bittersweet chocolate, chopped

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1. In a small bowl, with a handheld mixer on medium-high speed, beat cream, sugar and orange zest until soft peaks form. Refrigerate while making pudding.

2. In a medium saucepan, combine sugar and cornstarch; whisk in milk, cream and salt until blended. Cook over medium heat, whisking gently, just until mixture thickens and comes to a boil. Remove pan from heat; stir in chocolate, butter and vanilla until smooth. With a handheld electic mixer on medium-high speed, beat until light and fluffy.

3. Divide pudding into 4 (6-ounce) ramekins; top each with a dollop of orange whipped cream. Serve immediately.

Serves 4.