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Fernando Morales/Fernando Morales / The Globe and Mail

What is better than old-fashioned chocolate pudding goosed up with 70-per-cent bittersweet chocolate? If you like chocolate pudding with the skin on, then do not cover with plastic wrap. Omit the orange if you do not like the chocolate-orange combination.

Servings: 6


2½ cups milk

2 tablespoons butter

6 ounces bittersweet chocolate

4 egg yolks

½ cup granulated sugar

2 tablespoons flour

2 tablespoons cornstarch

2 tablespoons cocoa

2 teaspoons orange liqueur

1 teaspoon grated orange rind


Combine milk, butter and chocolate in a pot and heat, stirring occasionally, until chocolate melts.

Whisk together egg yolks, sugar, flour, cornstarch, cocoa, orange liqueur and orange rind in a large bowl. Whisk in warm chocolate milk. Return to pot.

Place over medium heat and bring to boil stirring constantly. Pudding may lump slightly. When it boils, remove from heat and place in bowl. Cover top with plastic wrap and cool. Alternatively fill into custard cups. Serve with whipped cream.

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