"Potted" Chocolate Pudding
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Martha Stewart Weddings, Spring 2010
- Yield Makes 20 three-ounce servings (5 1/2 cups)
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Ingredients
- 3/4 pint sugar
- 6 tablespoons cornstarch
- 3 tablespoons cocoa powder
- Pinch of salt
- 2 1/2 cups heavy cream
- 2 1/2 cups whole milk
- 2 teaspoons pure vanilla extract
- 12 ounces best-quality semisweet chocolate, finely chopped
- 3 tablespoons unsalted butter, cut into bits
- 14 chocolate cookies, ground fine
- 20 sprigs edible, organic flowering herbs
Directions
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Whisk sugar, cornstarch, cocoa, and salt in a medium pan. Combine cream, milk, and vanilla in a large measuring cup. Whisk 2 cups liquid into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
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Place pan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, 7 to 8 minutes. Add chocolate; cook, whisking until melted, about 1 minute. Remove from heat; whisk in butter until melted. Divide pudding between glasses, leaving about 1/2 inch at the top. Refrigerate until completely set, about 1 hour; chill until ready to serve.
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Just before serving, top each with 1 1/2 teaspoons crushed cookies, and "plant" an herb sprig. Serve cold.
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