For more information on which chocolate to use in this recipe, see The Proof is in The Pudding. This recipe first appeared in our Jan/Feb 2013 issue along with our Saveur 100 article Alice Medrich.
Ingredients
- 1⁄3 cup sugar
- 1⁄3 cup Dutch-process cocoa powder
- 2 tbsp. cornstarch
- 1⁄8 tsp. salt
- 1 3⁄4 cups whole milk
- 1⁄4 cup heavy cream
- 4 oz. bittersweet chocolate, finely chopped
- 1 tsp. vanilla
- 1 tbsp. dark rum
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Instructions
Step 1
Whisk sugar, cocoa, cornstarch, and salt in a 2-qt. saucepan. Slowly add milk and cream, whisking constantly; bring to a simmer over medium heat. Cook, while whisking, until thickened and beginning to bubble at edges, 12-15 minutes. Add chocolate, and stir until smooth, about 30 seconds. Remove from heat; stir in vanilla and rum. Divide between six 4-oz. ramekins, cover with plastic wrap, and chill until set, about 1 1⁄2 hours.
- Whisk sugar, cocoa, cornstarch, and salt in a 2-qt. saucepan. Slowly add milk and cream, whisking constantly; bring to a simmer over medium heat. Cook, while whisking, until thickened and beginning to bubble at edges, 12-15 minutes. Add chocolate, and stir until smooth, about 30 seconds. Remove from heat; stir in vanilla and rum. Divide between six 4-oz. ramekins, cover with plastic wrap, and chill until set, about 1 1⁄2 hours.
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