MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Salted Chocolate Pudding With Whipped Sour Cream
Categories: Dairy, Chocolate, Desserts, Pudding
     Yield: 8 Servings

MMMMM--------------------------PUDDING-------------------------------
     8 oz Bittersweet chocolate 65 to
          - 70% (225 g); fine chopped
     3 c  Heavy cream (720 ml)
     3 c  Whole milk (720 ml)
   1/3 c  Cocoa powder (30 g)
 1 1/2 c  Granulated sugar (300 g)
     6 lg Egg yolks
   1/3 c  Corn starch (45 g)
     1 ts Kosher salt
     1 ts Vanilla extract (optional)

MMMMM--------------------------ASSEMBLY-------------------------------
     3 c  Heavy cream (720 ml)
   3/4 c  Confectioners' sugar (90 g)
     3 c  Sour cream (720 ml)
    12 oz Thin wafer cookies (340 g);
          - such as gingerbread or
          - vanilla or chocolate
          Flaky sea salt

 Make the pudding: Place chocolate in a large bowl; set aside.

 Heat heavy cream, milk, cocoa powder and 3/4 cup (150 g) granulated
 sugar in a medium pot over medium-high, whisking constantly until
 the mixture comes to a bare simmer, about 8 to 10 minutes. Remove
 from heat.

 In a large bowl, whisk together the remaining 3/4 cup (150 g)
 granulated sugar, egg yolks, corn starch, salt, and vanilla, if
 using, until the mixture is lump-free and pale in color. Ladle a
 bit of the hot cream mixture into the egg yolks and whisk until
 completely blended, adding a bit more at a time until half the
 cream mixture is added. Transfer the yolk-cream mixture back into
 the pot with the remaining cream mixture.

 Return the pot to medium heat and, whisking constantly, cook until
 the mixture has gone from thin and watery to thick and custardy,
 with the occasional bubble popping up, 3 to 5 minutes.

 Immediately pour the mixture over the chocolate, and let sit for a
 minute or two, giving the bowl a shake to help the chocolate settle
 as it melts. Using a whisk, mix the chocolate into the cream as it
 melts, until you have an ultrasmooth, silky pudding. Transfer to a
 flat baking dish (an 8x8" pan works well) and cover the top of the
 pudding with plastic wrap. Refrigerate until pudding is completely
 set, at least 3 hours and up to 48 hours.

 Assemble and serve: Using either an electric mixer on medium or a
 whisk and elbow grease, whisk heavy cream and confectioners' sugar
 in a medium bowl until light and fluffy. The cream should hold a
 gentle peak. Whisk in sour cream.

 To serve, spoon a bit of chocolate pudding into a serving vessel.
 This can be done in individual bowls, glasses, cups or coupes, or
 alternatively, one large bowl or baking dish--the choice is yours.
 Then spoon in an equal amount of whipped sour cream, and scatter
 with crumbled cookies. Repeat until the vessel is full, topping
 with flaky salt.

 Eat immediately, so the cookies stay crunchy, or store in the
 refrigerator for up to 3 days.

 Recipe by Alison Roman

 Recipe FROM: https://cooking.nytimes.com

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