4 cups half and half (or 3 cups milk and 1 c whipping cream)
2 large eggs
4 egg yolks
1 1/2 cups semi-sweet chocolate chips
4 tbs butter, cut up
1 tbs vanilla
Instructions
Mix dry ingredients in bottom of heavy saucepan.
Slowly whisk in milk and/or cream. Bring to a gentle
boil, stirring regularly.
Continue to cook until very thick like pudding.
Remove 1 cup of hot mixture and slowly whisk into
all (6) eggs, which have been gently beaten. Then whisk the egg mixture back into the remaining cocoa mixture quickly and stir rapidly. Remove
from the heat. Pudding temp should register 160 on
instant read thermometer.
Add chocolate chips and butter and whisk until
smooth. Stir in vanilla. Pour hot pudding into
measuring cup or serving bowls. Let pudding cool to
room temperature, cover with plastic wrap and chill
for at least 4 hrs.
Originally Submitted
12/4/2010
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