4 cups milk
3/4 cup sugar
1/3 cup cornstarch
5 extra large egg yolks
1 tsp. salt
8 ounces good bittersweet chocolate (bittersweet not semisweet!)
2 TBSP butter, diced
1 TBSP Kahlua coffee liqueur
1 tsp. instant espresso coffee granules
purchased mini graham cracker tarts
shaved chocolate for garnish
Heat the milk in a large saucepan until almost simmering. Turn off the heat.
Place the sugar, cornstarch, egg yolks and salt in a bowl and whip until blended with a hand held beater.
Add one cup of hot milk to the egg mixture and whip again. (This is called “tempering” and is a necessary step so the egg yolks don’t scramble when you add them to the hot milk.)
Add this mixture back to the pan with the hot milk. Turn the heat on medium low and cook for 5 to 10 minutes, stirring constantly with a wooden spoon until the mixture is very thick.
It will coat the back of the spoon.
Now for the flavor! Take the pan off the heat and add the chocolate, butter, instant espresso granules and Kahlua. I bought a whole chunk of bittersweet chocolate at Whole foods and cut it up. You can also buy 4 oz. bars (get two) of Ghirardelli bittersweet chocolate at most grocery stores. I picked up the instant espresso coffee granules at the market too.
Whisk until shiny and smooth.
Transfer the pudding to a glass or plastic bowl and place plastic wrap directly on the surface of the pudding and chill until firm (about 4-6 hours).