Double Layer Cherry Chocolate Pudding

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Double Layer Cherry Chocolate Pudding Double Layer Cherry Chocolate Pudding Recipe Courtesy of


Servings: 3 to 4 servings
Difficulty: Easy

Ingredients Add to grocery list

For the cherry layer:
1/3 cup granulated sugar
1 1/2 tablespoon cornstarch
pinch of salt
2/3 cup milk
1 cup cherry puree, see below*
2 egg yolks
1 teaspoon butter
Red food coloring, optional
*Run about a cup of thawed, frozen dark pitted cherries through a food processor until smooth. Add additional cherries, as needed, until you have 1 cup of cherry puree.

For the chocolate layer:
1/2 cup sugar
1 tablespoon cornstarch
pinch salt
1 1/3 cup milk
2 1/2 ounces dark or semi-sweet chocolate
2 egg yolks
1/8 teaspoon vanilla extract
1 teaspoon butter


 

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Directions

For the cherry layer:
Place egg yolks in a medium sized bowl, whisk lightly and set aside.

Combine the sugar, salt, and cornstarch in a heavy bottomed medium sized saucepan. Add the milk, whisking to remove any lumps. Stir in the cherry puree. Over medium heat, cook and stir the mixture until it is thick and bubbly. Cook an additional 2 minutes.

Remove half of the cherry and milk mixture and add it to the egg yolks. Whisk until well mixed. Return to the saucepan. Bring to a low boil for 1 minute. Turn heat to low. Stir in butter until melted, and then remove from heat.

Optional: for a darker color, stir in 1-2 drops of red food coloring.

Divide cherry pudding between 3-4 serving dishes. Set aside while you make the chocolate pudding.

For the chocolate layer:
Place egg yolks in a medium sized bowl, whisk lightly and set aside.

Combine the sugar, salt, and cornstarch in a heavy bottomed medium sized saucepan. Add the milk, whisking to remove any lumps. Over medium heat, cook and stir the mixture until it is thick and bubbly. Stir in the chocolate. Cook an additional 2 minutes.

Remove half of the chocolate and milk mixture and add it to the egg yolks. Whisk until well mixed. Return to the saucepan. Add the vanilla. Bring to a low boil for 1 minute. Turn heat to low. Stir in butter until melted, and then remove from heat.

Divide chocolate pudding between 3-4 serving dishes, layering it on top of the cherry pudding. Serve warm or chilled. Garnish with a cherry on top, a mint leaf, or fresh whipped cream, if you wish.

If you do not wish for a skin to form on top of the pudding as it chills, cover the surface of the pudding with plastic wrap.

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Leave a Comment

Reader Comments:

54321

Love you and all your cooking Paula ,I alway's watched your show and your boys sure do miss you.

By Marilyn Axton on August 23, 2013

43211

can I leve the cherry's out? & just have the chocolate.

By joy little on August 08, 2013

54321

LOVE Y'ALL

By Janice Nash on August 08, 2013

54321

Bless you Paula and your family. My husband and I are heading for Savannah in September and will be eating at Lady and Sons. I am the most Southern cook you could ever find from Boston..LOL Love your recipes and your infectious laugh

By Leslie on August 08, 2013

54321

There is a reference to a SEE NOTE for the cherry puree, but I don't see that note. Raw cherries, canned cherries, maraschino cherries?? Need help here.

By Adam J. on August 08, 2013

54321

My husband has been diagnosed as a diabetic. Do you have any recipes for diabetics?

By Cindy Brock on August 30, 2012

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