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Orange-Chocolate Pudding Cups
12 squares semi-sweet chocolate
1-1/2 C sugar
1 C unsweetened cocoa powder
1/3 C all-purpose flour
4-1/2 C milk
1 tsp. vanilla
1 tsp. orange peel, finely grated
1/3 C slivered almonds, preferably toasted
Finely chop chocolate. In a large saucepan, whisk sugar with cocoa and flour. Slowly whisk in 1/2 C milk to form a paste; gradually whisk in remaining milk. Place saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat. Then stir in chocolate, vanilla and orange peel. Stir frequently, until chocolate is completely melted and mixture is smooth. Pour into twelve small coffee or espresso cups or ramekins that will hold no more than 2/3 cup. Refrigerate at least four hours, preferably overnight. Just before serving, sprinkle each pudding with almonds, or add a curl of orange peel. Serve chilled. Pudding will keep well, covered, in the refrigerator up to three days.
*Recipe Source: Terrie Balmer.
Recipe featured in the Ambrosia Cookbook.
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