Yield: Makes 4 servings
- 4 large egg yolks
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 cup milk
- 1 1/2 cups whipping cream, divided
- 9 ounces (2 cups) chopped Ghirardelli bittersweet chocolate (not chocolate chips)
- 2 teaspoons powdered sugar
- 1/4 teaspoon vanilla extract
1. Whisk together first 3 ingredients in a medium bowl
until blended.
2. Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot. Gradually pour hot milk mixture into egg mixture, whisking constantly. 
Return mixture to saucepan,
and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180°.
3. Remove saucepan from heat. Add chocolate, and let stand 10 seconds;
whisk vigorously
until smooth
and all chocolate has melted
and been incorporated.
Transfer chocolate cream to a clean bowl. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours.
4. Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl. Beat at high speed with an electric mixer until soft peaks form. (Do not overbeat.)
Dollop onto each serving of pudding.
By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com
