Ingredients
-
3
-
2 1/2
-
1 - 1/2
-
2
-
1
-
4
-
18
-
-
-
-
-
-
-
-
Directions
I love these little glass dessert cups, they are actually from the salvation army but a champagne glass would also work great too.,My light whipped topping of choice is Truwhip I love that it contains all natural ingredients, no HFCS, hydrogenated oils, transfats or GMOs. They also have a light version, but I cant always find it. Theres a store finder on their website if you want to find a store near you that sells it. I also heard Trader Joes sells their own brand with the same ingredients.,Perfect Filet Mignon for Two,Linguini with Scallops,Strawberries Romanoff,Dark Chocolate Nut Clusters,Chocolate Raspberry Cheesecake
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Steps
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1
Done
|
In a Medium Bowl Whisk Egg Yolk Slowly Add About a Cup of the Hot Milk Mixture to the Yolk, Whisking in About a Tablespoon at a Time to Temper the Egg So the Egg Doesn't Cook |
|
2
Done
|
Once the Egg Is Tempered, Whisk Into the Saucepan With the Milk Mixture. |
|
3
Done
|
Melt the Chocolate Squares in the Microwave 20 Seconds at a Time, Up to a Minute, Stirring in Between Until the Chocolate Is Melted. Pour Melted Chocolate Into the Sauce Pan, Whisk Well. |
|
4
Done
|
Add Vanilla; Simmer on Low For 15 Minutes, Whisking Constantly. |
|
5
Done
|
Transfer the Chocolate Pudding Into a Large Bowl, Cover With Wax Paper, Touching the Pudding So That It Doesn't Allow a Film to Settle on Top. |
|
6
Done
|
Refrigerate For at Least Two Hours or Overnight. |
|
7
Done
|
When Cold, Place 3 Tbsp Pudding Into Each Glass, Then Add 2 Tbsp of Truwhip in Each, Then 2 Tbsp More Pudding and Top With a Dollop of Truwhip. |
