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Dark-Chocolate Pudding with Candied Ginger
© Michael Turek

Dark-Chocolate Pudding with Candied Ginger

  • TOTAL TIME: 15 MIN Plus 1 hr chilling
  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD

"For me, ginger should be everywhere," says Jean-Georges Vongerichten. "It's as good in marinades and vinaigrettes as it is in dessert." Here, candied ginger garnishes dark-chocolate pudding.

  1. 1/2 cup plus 1 tablespoon sugar
  2. 1/2 cup unsweetened cocoa powder
  3. 5 1/2 tablespoons cornstarch
  4. 1/4 teaspoon salt
  5. 1 quart half-and-half
  6. One 3.5-ounce bar bittersweet chocolate, chopped
  7. 1 teaspoon pure vanilla extract
  8. Lightly sweetened whipped cream and sliced candied ginger, for serving
  1. In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt. In a large saucepan, add the half-and-half and whisk in the cocoa-powder mixture. Cook over moderate heat, whisking, until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla. Pour the pudding into 6-ounce ramekins and let cool, then cover and refrigerate until chilled, about 1 hour. Top each pudding with whipped cream and candied ginger and serve.
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