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360 g semi-sweet chocolate
1 1/2 cups granulated sugar
1 cup unsweetened cocoa powder
1/3 cup all-purpose flour
4 1/2 cups milk
1 tsp vanilla
1 tsp finely grated orange zest
1/3 cup slivered almonds, preferably toasted (optional)
Finely chop chocolate. In a large saucepan, whisk sugar with cocoa and flour. Slowly whisk in 1/2 cup (125 mL) milk to form a paste, then gradually whisk in remaining milk. Place saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat to a heatproof surface. Then stir in chocolate, vanilla and orange peel. Stir frequently, on heatproof surface, until chocolate is completely melted and mixture is smooth, from 2 to 3 minutes.
Pour into 12 small coffee or espresso cups or ramekins that will hold no more than 2/3 cup (150 mL). Refrigerate at least 4 hours, preferably overnight. Just before serving, sprinkle each pudding with almonds, if using, or add a curl of orange peel. Serve chilled. Pudding will keep well, covered, in the refrigerator up to 3 days.
Calories 327, Protein 6.6g, Carbohydrates 54.4g, Fat 13.1g, Fibre 4.2g.
This not-too-sweet pudding, adapted from Mario Batali's cookbook, Holiday Food (Random House), is a chocolate aficionado's dream! Keep the portions small as it's decadently rich.
Pudding is best made 1 day before serving, then covered and refrigerated. Sprinkle with almonds or add a curl of peel just before serving.