A few weeks ago my husband and I participated in a progressive dinner. A progressive dinner is where you start out at one person’s home for appetizers and cocktails, then onto the salad/soup home, then to the main course house and last stop, dessert. We were the dessert house. BUT our home was under construction with our laundry sink sitting in our foyer. Another friend agree to host the desserts in her home.
Last year I had desserts too but took the easy way out and purchased desserts. I felt guilty about that and made mini-desserts this year. This is one of them. It makes 24 small serving dishes of exquisite budino al cioccolato.
Mini Chocolate Pudding Desert
- 9 ounces semisweet pieces
- 1 1/2 cups half and half
- 1 cup heavy cream
- 6 large egg yolks, whisked
- 1/2 teaspoon vanilla
- 5 tablespoons granulated sugar
- 1/4 teaspoon salt
Place the chocolate in a blender and break it down till the pieces are as small as you can get them.
Using a 4 cup liquid measuring cup incorporate the half and half and the cream with a whisk. Place the mixture along with the egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly, until the mixture is thick enough to coat the spoon and ALMOST boiling, 5 to 6 minutes.
Immediately pour the milk mixture over the chocolate pieces in the blender. Cover and hold the lid with a pot holder; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among your mini dishes and refrigerate until set, about 2 hours.
When choosing chocolate, always pick the best because it makes a huge difference in taste.
You’ll love this.