Monday, August 31, 2015

Hot Chocolate Custard


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If you are a Chocolate Lover this pudding is for you!  It is smooth and oh so chocolaty.
I first experimented with Chocolate pudding when I was a guest blogger for Lisa over at Cooking with Curls.   Lisa was moving from Iowa to Arizona and I was delighted to be able stand in for her one day on her blog.

I shared Chocolate Creme de Pots.  The pudding consistency is pretty much the same.  The Creme de Pots I do not think were as thick as the Hot Chocolate Custard.  The Creme de Pots were made with a cup of coffee where as the Hot Chocolate Custard was made with Hot Chocolate mix.  Both were delicious!  If you would like to check out the Creme de Pots recipe click here to be taken over to Cooking with Curls. 

I made my Hot Chocolate Custard in 4 ounce jelly jars.  I was thinking this would be the prefect size for Bill to take in his lunch or a perfect size for a mid afternoon snack.

The custard is loaded with Chocolate.  I have added Hershey Chocolate bars as well as Hot Chocolate mix into the pudding.  How could it not be good when it starts with whipping cream and half and half!!

Hot Chocolate Custard

1 1/2 cups whipping cream
1/2 cup half and half
1/3 cup sugar
1/4 teaspoon salt
6 egg yolks
2 tablespoons hot chocolate mix
1 tablespoon vanilla
6 ounces chopped milk chocolate

In a sauce pan mix together over medium heat the whipping cream, half and half, sugar and salt. Bring to almost a boil.  Take off heat.  Temper the egg yolks by adding a small amount of the hot liquid to the egg yolks and stir fast to incorporate the hot mixture without cooking your egg yolks. Then place the sauce pan back on the stove and add in the egg yolks and hot chocolate mix.  Continue to stir until the mixture begins to boil.  Take off the stove and stir in the vanilla.  Place the chopped chocolate into a blender and blend until it is small crumbs.  Pour the hot mixture into the blender. Place a towel over the lid of the blender and mix until the chocolate is melted.  Pour the pudding into dishes (I used 6- 4 ounce dishes) and place in the refrigerator for at least 2 hours or overnight.