Dark Chocolate Pudding
Group I
2 TB butter
1 tsp vanilla extract
6 oz 85% or higher chocolate, chopped
Group II
2 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup xylitol or Swerve
1/2 tsp stevia extract powder
2 TB coconut palm sugar
2 TB unsweetened cocoa powder
2 TB cornstarch
1/4 tsp salt
Group III
2 large eggs
Equipment: an immersion blender or food processor
1. If using an immersion blender, put all of the ingredients from group I into the bain marie or heatproof bowl. If using a food processor, place in the bowl of the food processor.
2. In a large saucepan, combine all of the ingredients from Group I and whisk to combine. Over medium heat, bring the mixture to a low boil, whisking frequently. Continue to boil for 1-2 minutes; overcooking causes the cornstarch to stop working.
3. Meanwhile, crack the two eggs into the heat-proof measuring cup from the milk; beat lightly with a fork.
4. Pour a small quantity of the hot milk mixture into the eggs and whisk with the fork to keep the eggs from curdling. Add more hot milk mixture and whisk again. Now pour the egg mixture back into the hot milk mixture and whisk into the whole. Put the heat back on under the pan, and bring it just to the boil again.
5. Remove the mixture from the heat and pour over the chocolate, butter and vanilla. Process until smooth. (The hot milk will melt the chocolate.)
6. If in the bain marie or heatproof bowl, let cool to room temperature, then chill. If using the food processor, pour into ramekins, small bowls, or a large heatproof bowl and chill.
Serve with optional whipped cream, lightly sweetened creme fraiche, and/or chocolate shavings.