Serves: 8
Total Calories: 220
1 In a large bowl, sift together 1/3 cup of the sugar, the cornstarch, cocoa, and salt. Stir in 1/4 cup of the milk until smooth and well blended.
2 In a large saucepan, combine the remaining 1/3 cup sugar, 1 3/4 cups milk, and the heavy cream. Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture comes to a simmer, about 3 minutes.
3 With a whisk, beat the cocoa mixture into the hot milk mixture. Cook, stirring, until the mixture comes to a simmer. Turn the heat to low and cook until thickened and smooth, 1 minute more.
4 Pour the contents of the saucepan into a large bowl. Add the chocolate and stir until melted and smooth. Cover securely with a piece of plastic wrap, fitting the wrap closely to the pudding surface to prevent a skin from forming. Refrigerate until cold, 3 hours up to overnight.
5 To serve, spoon the pudding into dessert bowls. Garnish with a little chopped chocolate, if desired, and serve.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Pudding recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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