Graveyard Pudding with Whipped Cream Ghosts

Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live Episode: Emeril's Tricks or Sweets

Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Inactive Prep Time: 1 minute
Cook Time: 15 minutes
Yield: 8 to 10 servings

4 ounces bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter, cut into bits and softened
1 teaspoon vanilla
4 large egg yolks
1 cup sugar
6 tablespoons cornstarch
1/2 teaspoon salt
3 1/2 cups milk
3/4 cup cold heavy cream
2 teaspoons confectioners' sugar
1 (16-ounce) package chocolate sandwich cookies, crushed
Gummy worms, garnish

In the top of a double-boiler, or in a metal bowl set over a pot of
barely simmering water, melt the bittersweet and unsweetened
chocolates, stirring, until smooth. Add butter and vanilla and stir
to incorporate. Remove from the heat.
In a bowl, beat the egg yolks. In a medium, heavy saucepan, whisk
together the sugar, cornstarch, and salt. Add the milk in a stream,
whisking constantly. Bring the mixture to a boil, whisking constantly
to keep lumps from forming. Remove from the heat.

Add 1 cup of the hot milk mixture to the yolks and whisk until
smooth. Add the beaten yolk mixture to the saucepan with the hot milk
and bring to a simmer over medium-low heat. Simmer, whisking
constantly, until thick and smooth, about 3 minutes. Remove from the
heat and whisk in the melted chocolate mixture. Transfer to a large
bowl. Cover with plastic wrap, pressing down on the surface to
prevent a skin from forming, and refrigerate to cool.

In a medium bowl, whip the cream until soft peaks start to form. Add
the confectioners' sugar and continue beating until stiff peaks start
to form. Fold half of the whipped cream and most of the crushed
cookies into the cooled pudding mixture. Spoon into a 9-inch square
glass baking dish. Sprinkle with the remaining cookies.

Spoon the remaining whipped cream in blobs on the top for "ghosts"
and garnish with gummy worms, slightly poking them down into the
surface. Serve immediately, or refrigerate until ready to serve.


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