Ideas In Food'S Chocolate Pudding Recipe

• 4 large egg yolks
• 1/4 cup plus 2 tablespoons (28 grams) tapioca flour
• 1/2 cup plus 2 teaspoons (110 grams) sugar
• 1 cup (260 grams) heavy cream
• 2 cups (460 grams) whole milk
• 1 teaspoon (6 grams) fine sea salt
• 1 teaspoon (4 grams) vanilla extract
• 12 ounces (340 grams) 66% cacoa dark chocolate, chopped

1. Put the egg yolks, tapioca flour, and sugar in a blender and blend on low speed until they form a light-colored paste.
2. Combine the cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat. Turn the blender containing the egg and tapioca mixture back on low. Quickly and carefully, pour the hot milk mixture into the blender and increase the speed to medium. The heat will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise.
3. With the blender running, add the chocolate in stages so it is emulsified
4. into the pudding. When all the chocolate is added, strain the
5. pudding into a serving bowl (or six individual bowls), and let it cool
6. to room temperature before transferring to the refrigerator to cool
7. completely.

egg yolks, tapioca flour, sugar, heavy cream, milk, salt, vanilla, chocolate

Taken from www.seriouseats.com/recipes/2011/11/ideas-in-food-chocolate-pudding-in-a-blender-alexander-talbot-aki-kamozawa.html (may not work)