One of my favorite desserts. Fresh goat milk adds an excellent creamy texture and favor to chocolate pudding.
A good amount of *dark chocolate (85% cocoa) and a good amount of cocoa powder create a dark rich flavor. Egg yolks and cornstarch thicken the pudding as it simmers, resulting in a wonderfully dense pudding that is as comforting served warm as it is refreshing served chilled.
- 2 2/3 cups of fresh goat milk
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 4 egg yolks, lightly beaten
- 2 tbs. cornstarch
- 1 tbs. butter
- 1 1/2 tsp. Vanilla
- * Optional – 3.5 ounces dark chocolate (85% cocoa)
* Optional – (Break the dark chocolate into pieces and place in a metal bowl or top section of a double boiler. Bring about a cup of water to a simmer in a small saucepan or the bottom section of a double boiler. Place the vessel holding the chocolate over the simmering water and turn off the heat. Allow the chocolate to melt gradually).
Meantime, in a medium saucepan combine sugar, cocoa, and cornstarch. Stir in goats milk.
Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for several more minutes. Remove from heat.
*Optional- At this point you can stir in the melted chocolate.
Gradually stir in about 1 cup of the hot mixture into beaten egg yolks (Note: use a wire whisk and beat briskly or else lumps will form).
Return all of the egg mixture to the saucepan and beat briskly with a wire whisk and bring to a gentle boil. Reduce heat. Cook and stir for 2 more minutes. Remove from heat.
Stir in butter and vanilla. Pour pudding into dessert bowls or 4 individual serving cups.
Serve warm or chill until ready to serve.
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