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Ingredients
| unsweetened cocoa powder (sifted): 2/3 cup |
| granulated sugar: 1/4 cup |
| cornstarch: 1/4 cup |
| whole milk: 3 cups |
| heavy whipping cream (fluid): 1/2 cup |
| semisweet chocolate chips: 10 oz |
| vanilla extract: 2 tsp (& dark rum) |
| light brown sugar (packed): 1/4 cup |
| unsalted butter: 2 tsp |
| ground cinnamon: 1 tsp (& salt) |
Chocolate pudding wedges with cinnamon toasts
Credit: www.bhg.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
12 serving(s)
Tags
1. In large heavy saucepan whisk cocoa powder, granulated sugar, cornstarch, and 1/4 tsp. salt. Add 1/2 cup of the milk; whisk to a smooth paste. Whisk in remaining milk and whipping cream. Stir constantly over medium heat until pudding thickens and begins to bubble at edges. Stir 30 seconds more. Add chocolate; stir 1 minute to melt. Remove from heat; stir in rum and vanilla.
2. Transfer pudding to lightly oiled 9-inch deep-dish pie plate. Cook, uncovered, for 2 hours at room temperature. Cover and refrigerate overnight.
3. For cinnamon toasts, in small bowl combine brown sugar, butter, cinnamon, and 1/8 tsp. salt. Spread on one side of each baguette slice. Place on baking sheet. Broil 5 to 6 inches from heat for 2 to 3 minutes or until toasted and sugar mixture is bubbly.
4. Sprinkle pudding with additional cocoa powder. To serve, cut in wedges or, with a large spoon, spoon in free-form wedges. Serve with cinnamon toasts and grapes. Makes 12 servings.