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Museum-Quality Chocolate Pudding

Café Modern, Modern Art Museum of Fort Worth

By March 2003Comments

1/2 pound dark chocolate chips or pieces (Café Modern uses Valrhona brand)
5 cups milk, divided
1 cup cornstarch
1/4 pound butter, diced
4 eggs
4 egg yolks
1/2 tablespoon salt
3/4 cup chocolate powder, such as Valrhona or the European-style chocolate powder
1 cup heavy cream
2 cups sugar
1 teaspoon vanilla extract

Melt chocolate chips in a microwave oven or in a stainless steel bowl placed over a pot of simmering water; stir the latter slowly. Set aside.

Mix 1 cup of milk with the cornstarch and set aside. In the bowl of an electric mixer combine butter with the melted chocolate and set aside.

In a separate bowl beat the eggs and egg yolks lightly and add a few spoonfuls of the hot chocolate—cream mixture to warm them, then stir them into the saucepan (the warming prevents them from curdling). Continue stirring over low heat until the pudding thickens.

In a saucepan mix the 4 remaining cups of milk, salt, chocolate powder, cream, sugar, and vanilla and bring to a boil. Add chocolate and cornstarch mixture after reducing heat.

Café Modern serves the pudding as a side dish to chocolate cake placed inside individual boxes made of chocolate. Makes about 8 cups.

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