Chocolate Pudding Shots
Using a double boiler is a forgiving way to melt the chocolate without burning it. If closely monitored, a microwave also works.
- 3 tablespoons unsalted butter
- 4 1/2 ounces semisweet chocolate (no more than 62 percent cacao), finely chopped
- 1 ounce unsweetened baking chocolate, finely chopped
- 3 cups whole milk
- 1 cup sugar
- 1/4 cup Dutch-process cocoa powder
- 3 tablespoons corn starch
- 1 pinch fine sea salt
- 3 plus 1 egg yolk, at room temperature
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon Grand Marnier candied orange peel or fresh raspberries for garnish (optional)
- Fill a medium saucepan with 1 inch of water and bring to a simmer over low heat. Place butter in a wide, heat-proof bowl and place on top of saucepan, suspended over simmering water, making sure the bottom of the bowl doesn't touch the water. Add semisweet and unsweetened chocolate and let stand, stirring often, until melted. Remove bowl from heat and set aside.
- Heat milk and 1/3 cup sugar in another saucepan over medium until steaming.
- Meanwhile, whisk remaining 2/3 cup sugar with cocoa powder, cornstarch, and salt in a heat-proof bowl. Add eggs, yolk, and cream. Slowly mix in half of the hot milk mixture, then add to saucepan. Bring to a boil, reduce heat to low, and cook for 30 seconds. Remove from heat, add chocolate, vanilla, and Grand Marnier; whisk until smooth.
- Place 24 2-ounce shot glasses on a baking sheet. Transfer mixture to a measuring cup or bowl with a spout and distribute evenly into glasses. Cover with plastic wrap to prevent a film from forming, and pierce the top of each with the tip of a knife. Let cool for 30 minutes or until tepid; refrigerate until set.
- Top each with a piece of candied orange peel or a fresh raspberry if desired.
Per serving: 127 kcal cal., 7 g Fat, total. Percent Daily Values are based on a 2,000 calorie diet