| Yield 1X: | 128.38 | oz | Allergens: | ||
| Portion: | 4 | oz | Chocolate, dairy | ||
| Portions: | 32.1 | ||||
| Shelf life: | 5 days | ||||
| Date: | 1.23.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Milk | 4 | 8.00 | 9 | |
| Granulated sugar | 14.50 | 1 | 13.00 | |
| Salt | 0.13 | 0.25 | ||
| Cornstarch | 2.00 | 4.00 | ||
| Cocoa powder | 3.25 | 6.50 | ||
| Eggs (each) | 4.00 | 8.00 | ||
| Egg yolks (each) | 8.00 | 16.00 | ||
| Bittersweet chocolate chips | 1 | 4.00 | 2 | 8.00 |
| Butter | 4.00 | 8.00 | ||
| Vanilla extract | 0.50 | 1.00 |
Carefully measure and prepare all ingredients. In a suitable pot, combine 8 cups the milk with the half the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat. In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining sugar until blended. Add the remaining milk and whisk until smooth.
Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes. Remove from the heat.
Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.