Chocolate Pudding with Bay
Silky stovetop chocolate pudding infused with bay leaf.
Instructions
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Heat the half‐and-half cream with the bay leaves in a heavy‐bottomed saucepan over medium heat.
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When the cream starts to bubble around the edges of the pan, remove from heat and cover. Let stand for 30 minutes.
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After the bay has infused in the cream for nearly 30 minutes, combine the cornstarch, sugar, salt, and cocoa in a bowl and add the milk, whisk the contents together.
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Pour the mixture into the warm cream and place over moderate heat.
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Continue cooking and whisking as the pudding thickens. When the pudding begins to bubble and come to a boil, stir and boil for 1 minute.
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Remove the pan from heat and whisk in the chocolate pieces until they are melted.
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Add the vanilla and stir well.
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Carefully remove the bay leaves and pour the pudding into six ramekins or custard cups. Place the custard cups on a plate or pan and allow them to come to room temperature.
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Refrigerate until chilled; at least 30 to 45 minutes.
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Serve at cool room temperature and garnish with whipped cream if desired.
