Luscious Chocolate Pudding

Ingredients:

• 1 3/4 cups whole milk
  
• 1/4 cup heavy cream
  
• 1/2 cup granulated sugar
  
• Pinch of salt
  
• 2 (3.53 ounce) packages CACAO RESERVE BY HERSHEY’S 65% Extra Dark Chocolate, chopped*
  
• 6 large egg yolks
  
• 1 teaspoon pure vanilla extract

Directions:

Bring the milk, cream, sugar, and salt just to a boil over medium-high heat in a large saucepan, whisking until the sugar is dissolved. Remove the pan from the heat and add the chocolate. Let stand for 2 minutes, then whisk until smooth.

Whisk together the yolks and vanilla in a medium bowl. Slowly pour the milk mixture into the yolks, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, whisking frequently at first and constantly when it begins to thicken; for about 8 minutes, until the custard thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it. Do not allow the mixture to boil. Pour through a fine strainer set over a large glass measuring cup or bowl. Let stand at room temperature, whisking frequently to keep a skin from forming, until room temperature. Transfer the pudding to 4 serving bowls and refrigerate, tightly covered, for at least 2 hours or until thoroughly chilled and set, and up to 2 days.

Serves 4 to 6

*Note:  If you don’t have the specific chocolate called for, substitute another chocolate with about the same intensity - the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor.  Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for chocolate of less than 70% cacao.