I Heart You Chocolate Pudding

Nothing says I love you like a heart stopping amount of chocolate! This recipe for I Heart You Chocolate Pudding let's you say it in a big, delicious way.

Note: If I have to go sometime, please let it be death by chocolate...

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Check out my other Valentine's themed instructables:

Full Proof Love Potion

Strawberry Hearts

Recipe

9 oz good quality semi-sweet chocolate, chopped (I used Guittard chocolate. Yum!)
6 large egg yolks
1 cup heavy cream
1 1/2 cup whole milk
1/4 tsp salt
5 tbsp white sugar

Serving Glasses

I got the ones I used from Sur La Table, but next time I would find smaller ones. Each of these big bad boys holds 3 servings! (talk about heart stopping...) Anything with a similar 'heart 'shape will work.

Tools

squeeze bottle w/ medium tip
cutting board
chef's knife
blender
medium saucepan
whisk
wooden spoon
peeler
measuring bowls + spoons
small mixing bowls

Break up or chop your high-quality semi-sweet chocolate into small bits and put in the blender.

Separate 6 egg yolks. (Save the whites to use in a lean omelette!)

Measure out 1 1/2 cups of whole milk and 1 cup of heavy cream.

Measure out, and have ready to add, the sugar and salt.

Turn your burner to medium heat.

Whisk the milk, cream, sugar, and salt together.

Stir constantly until the mixture is about to boil and it coats the spoon. (You want to avoid boiling)

Let the stove mix cool for 5-7 minutes, stirring occasionally to keep a film from forming on the surface.

(If you have a glass blender you can skip the cooling step.)

Add the mixture to the chocolate chunks, put a dish cloth over blender lid as extra insurance against splatters, and mix until well blended and smooth.

Let the chocolate mix cool for a few minutes and then use it to fill the squeeze bottle.

Stack pans or plates in you freezer so that your glass(es) will be able to rest at a 30-35 degree angle. Top this off with a tea towel so the glass doesn't roll.

Hold a glass at an angle and start to fill it. Carry it at the angle to the freezer, open the door and put the glass in place. Continue to fill it using the squeeze bottle until the the line almost touched the angle transition in the glass.

Let chill for 2 hours.

While the first half is chilling, keep hitting the go button on the blender periodically to keep the rest of the mix from setting.

Once the 2 hours have passed, re-fill the squeeze bottle, rotate the glass 180 degrees and fill the glass again until the two peaks of the pudding are parallel with the top of the glass (aka the same height as other).

Let chill for another two hours.

While the second half is chillin', use a peeler to make chocolate shavings with the remaining few ounces of chocolate.

Once the second half has finished setting, remove it (them) from the freezer.

NOTE: If you don't plan to eat them right away, move them over to the fridge and cover the glasses with some plastic wrap or wax paper squares. Once you're ready to ear them, remove them from the fridge and proceed with the following directions.

Use a slightly damp paper towel to clean up the inside edges of the glass.

Add chocolate shavings to both 'tops' of the heart to create softer/rounder peaks for a more classic shape.

If you'd like to add little strawberry hearts like I did, take a bamboo skewer and break it off at the length you want the berries to stick up above the glass and follow the directions for my Strawberry Hearts instructable.

You are now ready to consume the most delicious chocolate pudding you've ever had! Be sure to share with your loved one(s)!