Chocolate Pudding with Coconut Cream

Name: Chocolate Pudding with Coconut Cream
Yield: 12
Ingredients: 1 cup unsalted butter (180 g); 8 tablespoons all-purpose flour; 4 1/2 cups whole milk (approximately 1 liter); 150 g bittersweet chocolate, chopped; 1 1/2 teaspoons vanilla extract; FOR THE SAUCE; 2 eggs; 1/3 cup unsalted butter (60 g); 1 cup hot whole milk (240 ml); 1/2 cup coconut milk (120 ml)

1
1 cup unsalted butter (180 g)
2
8 tablespoons all-purpose flour
3
4 1/2 cups whole milk (approximately 1 liter)
4
150 g bittersweet chocolate, chopped
5
1 1/2 teaspoons vanilla extract
6
FOR THE SAUCE
7
2 eggs
8
1/3 cup unsalted butter (60 g)
9
1 cup hot whole milk (240 ml)
10
1/2 cup coconut milk (120 ml)

Ingredients

1
1 cup unsalted butter (180 g)
2
8 tablespoons all-purpose flour
3
4 1/2 cups whole milk (approximately 1 liter)
4
150 g bittersweet chocolate, chopped
5
1 1/2 teaspoons vanilla extract
6
FOR THE SAUCE
7
2 eggs
8
1/3 cup unsalted butter (60 g)
9
1 cup hot whole milk (240 ml)
10
1/2 cup coconut milk (120 ml)

Directions

1
In a large saucepan, whisk together the flour and butter
2
Gradually add in the milk, whisking constantly
3
Cook over low heat, whisking always, until thickened
4
Add in the chocolate and whisk until melted
5
Remove from heat and stir in the vanilla extract
6
Pour into a decorative mold with a capacity for 5 cups, slightly greased with butter
7
Let cool and refrigerate for about 2 hours or until firm
8
PREPARE THE SAUCE: Beat the eggs and butter together in a blender until smooth and pale yellow in color
9
Gradually add in the hot milk, beating always
10
Add in the coconut milk and mix well
11
Transfer the mixture to a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until slightly thickened and covering the sides of the spoon without boiling
12
Remove from heat and let cool
13
Unmold the pudding and serve with the sauce
14
261 calories per serving