Chocolate Pudding with Bay

This chocolate-rich pudding is redolent with the aroma of bay that lingers on your palate.

Ingredients :

2 cup half - and - half cream3 magnanimous tonic bay leaves or 2 dried Laurus nobilis leaves3 tablespoons cornstarch2/3 cup sugar2 pinches salt1/4 cup unsweetened cocoa1/2 cupful milk3 ounces bittersweet or semisweet chocolate , edit out into minuscule pieces1/2 teaspoon staring vanilla extract

serve 6

This chocolate - plentiful pudding is redolent with the odor of bay that lingers on your palate . bracing bay leaves give the pudding a wondrous fragrance that you do n’t get when you use dry out bay leaves . I in general harvest Laurus nobilis leaves and keep them in a formative bag that is not sealed , on the threshold of the electric refrigerator for up to three calendar month . I consider they have a good flavor if they are harvested a day or two ahead of when they are to be used ; this mode I always have them on hand .

Most pudding is served moth-eaten , but I prefer mine at cool way temperature so you really taste the spirit . This one is yummy even before it is chilled . This is also luscious when prepared with a handful of any of the mints — orange mint , spearmint , or peppermint .

hot up the half - and - half ointment with the bay leave in a heavy - bottomed saucepan over medium heat . When the pick starts to gurgle around the edges of the goat god , remove from heat and back . have stand for 30 minutes .

After the bay has impregnate in the cream for nearly 30 transactions , immix the cornstarch , kale , salt , and cocoa in a sports stadium and lend the milk , whip the content together .

Pour the mixture into the affectionate cream and property over restrained heat . remain cook and whisking as the pudding inspissate .

When the pud begins to belch and total to a boil , conjure up and seethe for 1 min . Remove the pan from passion and whisk broom in the chocolate pieces until they are melted . contribute the vanilla and stir well . Carefully move out the bay leaf and swarm the pud into six ramekins or custard cup .

site the custard cups on a plate or pan and admit them to hail to room temperature . Refrigerate until chill ; at least 30 to 45 minutes . Serve at cool elbow room temperature and garnish with scald cream if desired .

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