Triple Chocolate Pudding with White Chocolate Drizzle
|Whole milk||2 1⁄2 Cup (40 tbs)|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Orange zest strips||3|
|Unsweetened cocoa powder||3 Tablespoon|
|Semi sweet chocolate||4 Ounce, coarsely chopped|
|Milk chocolate||2 Ounce, coarsely chopped|
|Vanilla extract||1 Teaspoon|
|White chocolate||2 Ounce|
In a 2-quart non-stick saucepan, combine the milk, 1/4 cup of the sugar, the cinnamon, orange zest, and salt and bring to a simmer over low heat.
Remove from the heat, cover, and set aside 10 minutes to allow the flavor to develop.
Remove and discard the orange zest.
In a small bowl, stir together the cocoa powder, cornstarch, and the remaining 1/4 cup sugar until well combined.
Return the milk mixture to the heat and bring to a simmer.
Whisk about 1/2 cup of the hot milk mixture into the cocoa mixture.
Whisk the cocoa mixture back into the milk and cook, stirring continuously, until the mixture comes to a boil.
Continue to cook, stirring continuously, until the pudding thickens, about 1 minute.
Remove the pan from the heat.
Add the semisweet and milk chocolate, cover, and let stand until the chocolate has melted, about 5 minutes.
Uncover and stir the mixture.
Stir in the vanilla extract.
Pour the pudding into 6 serving dishes.
Cool to room temperature, then cover and refrigerate until set and well chilled, at least 2 hours Place the white chocolate in a double-boiler insert or in a small bowl set over a pan of warm water; stir just until the chocolate melts.
Drizzle the melted chocolate over the puddings.
Chill 30 minutes longer and serve.