Double Chocolate Pudding

 

Double Chocolate Pudding (adapted from the Barefoot Contessa recipe)

Serves 4

6 extra-large egg yolks (or 7 large)

1/2 cup sugar

1/2 teaspoon xanthan gum

3 tablespoons cocoa powder

2 cups almond milk

1-ounce (= 3 Tablespoons) semisweet chocolate, chopped

2 tablespoons butter

1 1/2 teaspoons vanilla extract

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the xanthan gum, and cocoa powder (mix them together first). Bring the almond milk to a boil in a medium saucepan and, with the mixer on low, very slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, and vanilla and mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

Notes: The higher quality chocolate and vanilla that you use- the better the pudding will be. Serve with fresh fruit.