Ingredients
6 tablespoons sugar
¼ cup cornstarch
8 large egg yolks
1 quart whole or 2% milk
8 ounces semisweet chocolate, finely chopped
4 tablespoons unsalted butter, cut into small pieces
1 prebaked 9-inch pie shell
1½ cups heavy cream, chilled
2 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
1 pound chocolate shavings
Preparation
1. Whisk sugar and cornstarch together in a bowl with electric mixer. Add yolks; beat on high speed till thick and pale, about 4 minutes.
2. Place milk in a saucepan and bring to a boil over medium-high heat, whisking frequently to make sure bottom doesn’t burn. Whisk about ¹/³ of the hot milk into egg mixture and return egg mixture to saucepan. Cook over medium-high heat, whisking constantly, till mixture reaches full boil, 3 to 4 minutes.
3. Remove pan from heat; whisk in grated chocolate and butter till melted. Scrape pudding into shell and cool. Cover and refrigerate till chilled, at least 2 hours or up to 1 day.
4. Two to three hours before serving, place heavy cream, confectioners’ sugar and vanilla in bowl with electric mixer and whip till cream holds stiff peaks. Smooth whipped cream over pudding. Scatter chocolate shavings over that, and serve.
Serves 10
