Chocolate Pudding
500 milliliters (2 cups) milk
75 grams (1/3 cup) sugar
pinch of salt
25 grams (.9 ounce) butter
25 grams (.9 ounce) cornstarch
3 tablespoons water
100 grams (3 and 1/2 ounces) Elite 70% Dark Chocolate (or milk or white chocolate), broken into squares
Whipped Cream
250 milliliters (8 and 1/2 ounces) whipping cream
2 tablespoons powdered sugar
grated chocolate
Prepare the Chocolate Pudding
Place milk, sugar, salt and butter in a medium saucepan and bring to a boil.
In a separate small bowl, mix together cornstarch and water until smooth.
When the milk mixture boils, add the cornstarch slurry while mixing constantly with a whisk.
Lower the flame level to medium and continue to beat the mixture until you get a thick pudding.
Pour the pudding into individual cups and fill two-thirds.
Chill the cups of pudding in the refrigerator until they are completely cold.
Prepare the Whipped Cream
In a mixer bowl, whip cream and powdered sugar until you get a very firm whipped cream.
Transfer the cream to a piping bag with a serrated tip and pipe cream on top of the pudding.
Decorate with grated chocolate and serve.
From Kosher.com