Chocolate Ganache Butterscotch Pudding
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 585
- Total Fat
- 43
- Saturated Fat
- 26
- Carbohydrates
- 49
- Dietary Fiber
- 2
- Sugar
- 38
- Protein
- 6
- Cholesterol
- 208
- Sodium
- 303
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
Ingredients
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
Directions
Special equipment:
4 dessert ramekins- 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.
- 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.