Ingredients for Italian Chocolate Pudding
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- Heavy Cream
- 2 cups whole milk
- 1/2 cup crumbled biscotti
- Bittersweet Chocolate
- Walnuts
- 2 tablespoons unsweetened cocoa powder
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How to Make Italian Chocolate Pudding
- Line a 9-inch pie plate with plastic wrap, leaving a few inches of overhang on all sides.
- In a large bowl, whisk together the eggs and sugar until light and frothy. Gradually whisk in the cornstarch until completely smooth and no lumps remain.
- In a medium saucepan, combine the heavy cream and milk. Heat over medium-low heat, stirring occasionally, until just simmering (do not boil).
- Remove the saucepan from the heat. Slowly pour about 1 cup of the hot cream mixture into the egg mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Whisk continuously.
- Return the saucepan to medium-low heat. Whisk constantly until the custard thickens and coats the back of a spoon (about 7-8 minutes). Do not boil.
- Remove from heat. Stir in the crumbled biscotti, chopped chocolate, hazelnuts, and cocoa powder until the chocolate is melted and everything is well combined.
- Pour the custard into the prepared pie plate. Cover directly with the overhanging plastic wrap.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to set completely.
- To serve, carefully lift the pudding from the pie plate by pulling up on the plastic wrap. Invert onto a serving plate.
- Cut into wedges and top with unsweetened whipped cream and coarsely crumbled biscotti or crushed hazelnuts. Fresh berries make a lovely garnish, if in season.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
76g
Fat
51g
Carbs
8g
