Graveyard Pudding With Whipping Cream Ghosts
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 oz.  bittersweet chocolate, chopped
4 oz.  unsweetened chocolate, chopped
2 Tbsp  unsalted butter, cut into bits and softened
1 tsp  vanilla
4 large  egg yolks
1 cup  sugar
6 Tbsp  cornstarch
1/2 tsp  salt
3-1/2 cup  milk
3/4 cup  cold heavy cream
2 tsp  confectioners' sugar
1   16ounce 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. 
(ID: 5093) Mirror: Tue, Nov 9, 2004

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