Recipe for cooking kahlua chocolate pudding

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Kahlua Chocolate Pudding

4 oz. semisweet chocolate, chopped
2 Tbsp. unsalted butter
2 Tbsp. cornstarch
1/4 c. unsweetened cocoa powder
3/4 c. sugar
3 1/2 c. milk
2 lrg. eggs
3 lrg. egg yolks
1/4 c. Kahlúa

Melt chocolate and butter in the top of a double boiler over barely simmering water or in a sm. bowl set over a saucepan of just-simmering water. Remove from heat.

In a med.-size bowl, whisk cornstarch, cocoa and 1/4 c. of the sugar into 1/2 c. of the milk.

In a med.-size heavy-bottomed saucepan, combine remaining 3 c. milk and 1/2 c. sugar and bring just to a scald over med. heat. Whisk the hot liquid into the cornstarch mixture, then return the mixture to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds. Remove from heat.

Put the eggs and egg yolks into the med. bowl. Whisking gently, but constantly, slowly drizzle 1 c. of the hot liquid into them. Return everything to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 3 seconds. Remove from the heat and stir in the Kahlúa.

Strain pudding through a fine sieve into a bowl. Thoroughly stir in the melted chocolate mixture. Divide pudding among 8 serving bowls. Place a piece of wax paper directly on the surface of each one to prevent a skin from forming. Let cool for 2 to 3 hours, then refrigerate until chilled.