Chocolate Cream Pudding
- 1 envelope unflavored gelatin
- 2 tablespoons warm water
- 8 ounces semisweet chocolate
- 1½ cups whipping cream
- 1½ cups milk
- 3 tablespoons C&H® Granulated Sugar
- 2 teaspoons vanilla (optional)
- fresh berries for garnish
- mint sprigs for garnish
Sprinkle gelatin powder over water in a small dish. Let sit for 10 minutes to soften gelatin.
Over medium-low heat, melt chocolate and whipping cream in large saucepan, stirring well. Once chocolate has melted completely, it should be shiny and thick, not grainy.
Add milk. Heat just until steaming. Do not boil.
Stir in softened gelatin until it completely melts. Add sugar and vanilla, stirring until completely combined.
Pour the mixture into individual small custard cups or dessert molds. Chill in the refrigerator for 4 to 5 hours or overnight.
To serve, dip the custard cups or molds into hot water for 20 to 30 seconds to loosen the edges. Use a paring knife to gently separate the pudding from the sides of the dish then turn out onto small serving dishes. Garnish with fresh berries and a sprig of the mint if you wish.