Prep time: 10 minutes
Cook Time: 15 – 20 minutes
Ingredients:
For the Pudding:
• ½ cup sugar
• ¼ cup cornstarch
• 3 cups whole milk
• 1 vanilla bean (or substitute 1 teaspoon of vanilla extract)
• ¼ cup bittersweet or semisweet chocolate chips
• 1 tablespoon vanilla extract
• 1 tablespoon butter
• ⅛ teaspoon salt
For the Amaretto Cream:
• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar
• ¼ teaspoon almond extract
• ¼ cup Amaretto Cookies, crumbled, for garnish
Method:
Make the pudding:
- Place milk in a saucepan and bring to a simmer. Split the vanilla bean lengthwise, scrape the seeds into the milk. Remove from heat and let steep for 15 minutes.
- Whisk the sugar and cornstarch and salt in a saucepan (can also use double boiler). Whisk in the milk and stir constantly for 15 – 20 minutes, until thick. Add the chocolate and continue stirring until melted, a few minutes. Remove from heat and stir in the butter and salt. Stir until butter is melted and incorporated.
- Divide pudding among 4 – 6 ramekins or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
- Meanwhile, make the Amaretto cream: Whip the cream with the sugar and almond extract in a bowl until it just holds soft peaks. Serve with the pudding with a dollop of Amaretto Cream and topped with crumbled Amaretto cookies.
http://recipes.howstuffworks.com/menus/chocolate-pudding-with-amaretto-whipped-cream-recipe.htm