HOT CHOCOLATE PUDDING RECIPE RECIPES

Steps:

• Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.