Chocolate Ganache Butterscotch Pudding

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  • Total: 1 hr 20 min (includes chilling time)
  • Active: 10 min
  • Yield: 4 servings
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Chocolate Ganache:

1/4 cup heavy cream

4 ounces bittersweet chocolate chips 

Butterscotch Pudding:

1/2 cup dark brown sugar

1/4 cup cornstarch 

1/2 teaspoon kosher salt 

1 cup heavy cream 

1 cup whole milk 

2 large egg yolks 

1 tablespoon unsalted butter 

1 teaspoon vanilla extract 


Special equipment:
4 dessert ramekins
  1. For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
  2. For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled. 

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