Dress up a basic chocolate dessert and impress your guests with this easy, decadent treat from Massimo Capra.
Chocolate rum pudding
- 3 tbsp unsweetened cocoa powder
- 4 oz semisweet chocolate
- 2 ½ cups whole milk
- ¼ cup organic sugar
- 1/3 cup cornstarch
- 2 oz rum
- dash salt
- 5 egg yolks
- 2 tbsp butter
Put milk and salt in pot, and bring to a boil.
Mix sugar, cocoa powder, corn starch, egg yolks and rum in bowl.
Add hot milk to egg mixture and return to heat. Cook for 2 minutes until thick, stirring constantly.
Remove from heat and add in chocolate and butter. Stir to melt and strain.
Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days.
Before serving, gently stir the pudding to loosen it.
Serve with whipped cream and a crispy cookie.
Courtesy Massimo Capra
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