Chocolate and Nut Pudding
- 1 pint milk, boiled
- 4 egg yolks, slightly beaten
- 10 tablespoons sugar
- 4 tablespoons cocoa
- 1 1/2 tablespoons plain gelatine
- 1/3 cup cold water
- 2 ounces walnuts, chopped
- 1 quart whipped cream (1 pint unwhipped)
Combine egg yolks, sugar and cocoa, add to boiling milk, cook 2 minutes in double boiler over boiling water. Soak the gelatine in the cold water, dissolve it by pouring the hot custard mixture over it. Cool. When just beginning to thicken , stir in the nuts and fold in the whipped cream. Pour into individual molds, chill until firm. Top with whipped cream (save some out for this purpose). Serves 10.
Submitted by May 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min