Midnight Pudding

• 4 oz. semisweet chocolate; chopped into 1/4-inch pieces
• 2 cups half-and-half
• 1/2 cup granulated sugar
• 1/2 cup unsweetened cocoa
• 4 egg yolks
• 1 tbsp. cornstarch
• 4 oz. white chocolate, chopped into 1/8-inch pieces

1. Bring on the night by melting the semisweet chocolate in the top half of adouble boiler over medium heat.
2. Stir the chocolate constantly with a rubber spatula until it is completely melted and smooth, then remove from the heat and set aside.
3. Heat the half-and-half, 1/4 cup sugar, and the cocoa in a 3-quart saucepan over medium-high heat.
4. When hot, whisk to dissolve the sugar.
5. Bring to a boil.
6. While the cream is heating, whisk the egg yolks, remaining sugar and cornstarch in a medium bowl until slightly thickened and lemon-colored.
7. Pour the boiling half-and-half mixture slowly into the egg yolks and stir to combine.
8. Return the mixture to the saucepan and heat over medium-high heat, stirring constantly, until it begins to boil and becomes quite thick, about 30 seconds.
9. Remove the pan from the heat and transfer the mixture to a large bowl.
10. Add the melted chocolate, then place the bowl in ice water and stir the pudding until it is cold.
11. Fold all but 2 tablespoons of chopped white chocolate into the pudding.
12. Portion 3/4 cup of the pudding into each of 4 dessert dishes and sprinkle 1/2 tablespoon of the remaining white chocolate over the top of each.

semisweet chocolate, granulated sugar, unsweetened cocoa, egg yolks, cornstarch, white chocolate

Taken from www.foodgeeks.com/recipes/2575 (may not work)