Rodney Strong

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Triple Chocolate Pudding

Pair with Sonoma County Merlot

3/4 cup sugar
1/3 cup
2 tsp cocoa powder
1/8 tsp salt
2 cups milk
1 cup heavy cream
1.5 oz bitter sweet chocolate, chopped
1 1/2 tbsp vanilla
1.5 oz white chocolate, chopped

In a large bowl, whisk together the sugar, cocoa powder, corn starch and salt.

Pour milk and whisk until smooth.

Pour heavy cream and whisk.

Pour through a sieve into a saucepan. Heat over medium heat, whisking constantly until it comes to a boil.

Gently boil for 2 minutes.

Turn off the heat, and whisk in the bitter sweet chocolate and vanilla, whisk the white chocolate. Simmer, whisking constantly, until mixture is thick.

Chill overnight.

Whisk before serving.

Garnish with lightly whipped Chantilly.