Decadent Chocolate Truffle Pudding

Photo: Lemon Drop

Ingredients

2 tablespoons cornstarch

3 tablespoons granulated sugar

3 tablespoons cocoa powder

1/8 teaspoon salt

1 cup heavy cream

1 1/4 cups milk

2 large eggs

5 ounces of Lindor chocolate truffles (approx 8- 10) . You can also use your favorite soft center1 ounce of semi-sweet or dark baking chocolate, chopped

1 teaspoon pure vanilla extract

2 tablespoons of cold butter, cubed

Preparation

WHISK together cornstarch, sugar, cocoa powder, and salt in a heavy-bottom medium- size saucepan.

ADD cream, milk, and eggs. Whisk until combined.

SET pan over medium heat. Whisk slowly and constantly, making sure to scrape sides of pan, just until pudding begins to boil, 7 to 8 minutes.

REDUCE heat and continue stirring until pudding coats has thickened to desired consistency; it should easily coat the back of a wooden spoon.

REMOVE saucepan from heat

STRAIN pudding through a wire sieve into a medium heat proof dish.

WITH a wooden spoon or silicon spatula, gently add vanilla, butter, truffles and chopped baking chocolate. Stir until all is melted and well combined.

COVER with plastic (make sure to push plastic wrap right down onto pudding surface to avoid a skin forming).

REFRIGERATE until thick and well chilled, approx. 1 hr.

SERVE with sweetened whipped cream and chocolate shavings.

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About

I decided I wanted to kick it up a notch though and turn it from delicious into DECADENT. What did I do? Took a basic Martha Stewart pudding recipe, altered it a fair bit and loaded it up with chocolate truffles. I used Lindor milk chocolate truffles I had left over from Valentine's Day but you could use any soft centered chocolate truffle you like. A dollop of whipped cream to finish it off and you have one insanely satisfying dessert. Omit the whipped cream and spoon pudding into little reusable containers and you have an amazing, and portable, school treat !

**Recipe is adapted version of Cooking Together: Chocolate Pudding - Martha Stewart Kids