CHOCOLATE CHERRY PUDDING
2 cups Whole Milk
3 oz Bittersweet Chocolate
½ cup Bonne Maman Cherry Preserves (remove large cherry pieces, and set aside)
1/3 cup Sugar
1 Tbsp Cornstarch
5 Egg Yolks beaten
⅛ tsp pure Vanilla Extract
¼ tsp Salt 4-6
Melt chocolate in double boiler over medium high heat. In small saucepan, heat 5 Tablespoons of Bonne Maman Cherry preserves (with the large pieces of cherries set aside) over low heat. In medium saucepan, warm the milk until it just simmers, then remove from heat. In large bowl, mix together sugar, cornstarch, egg yolks, vanilla, and salt. Slowly pour warm milk into egg mixture, whisking continuously, to temper eggs. Return to saucepan and cook over low heat until mixture coats back of a spoon, about 4-5 minutes.
Pour melted chocolate into egg mixture and whisk until smooth. Slowly add cherry preserves liquid and whisk until incorporated and smooth.
At bottom of serving platter or dish, place layer of chocolate wafers (either whole, or cut in half as necessary to fit the bottom of dish). Add layer ofremaining Bonne Maman Cherry Preserves to coat the wafers. Pour a layer of pudding into dish to fill almost to top, and refrigerate until set.
When ready to serve, top with whipped cream and a reserved cherry.
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