February has long been celebrated as a month of romance and Valentine’s Day contains elements of both Christian and ancient Roman traditions. The true story of Valentine’s Day’s patron saint is not very clear. Whether you believe Valentine was a priest in Rome who was put to death by Emperor Claudius II for performing marriages for young soldiers in secret after Claudius decided that single men made better soldiers or that Valentine was killed for attempting to help Christians escape harsh Roman prisons doesn’t matter.  What matters is that you show your love to those who mean the most to you with heartfelt words and actions.

We’re big on expressing love with food. I come from a long line of Italians who expressed themselves this way and I learned well! Cooking together and sharing good meals & conversation together is routine for us. But chocolate definitely tells my family how much they mean to me. This is pretty quick (about 1/2 hour) & easy to make, just allow a couple of hours for it to chill down in the fridge before serving.

Silky Dark Chocolate Pudding (Makes about 8  1/2 cup servings)

•  5 ounces dark chocolate, melted
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups milk, divided
• 4 large egg yolks at room temperature
• 1 cup heavy whipping cream
• 2 tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract

Melt the chocolate in a bowl either in the microwave or in a double-boiler, then set it aside.  Combine the sugar, cocoa, cornstarch and salt in a large mixing bowl.

Combine the dry ingredients well so there are no lumps of cornstarch.

Add 1/2 cup of the milk to the bowl of dry ingredients and whisk it until the mixture is smooth.  Lightly beat the egg yolks then stir them into the dry ingredients & milk mixture. Set it aside.

The egg yolks get combined with the 1/2 cup of milk & dry ingredients.

Combine the cream and the remaining 1 1/2 cups milk in a large heavy-duty saucepan.  Bring it to a boil over medium heat. When it comes to a boil, remove the cream & milk from the heat and slowly whisk it into the egg yolk mixture until it is well blended.

Pour the hot mixture into the egg yolk mixture, slowly, stirring constantly so the yolks do not separate and get cooked.

Pour it all back into the saucepan and return it to the heat.  Stir constantly until the pudding is thick, about 5 minutes. Remove it from the heat and add the butter, melted chocolate and vanilla. Whisk until it is all smooth.

The butter and melted chocolate chocolate get stirred in after the pudding is thick and taken off the heat.

Pour the pudding into individual serving containers or into a large bowl and press plastic wrap onto the surface of the pudding to prevent a skin from forming.  Chill for at least 2 hours before serving.

Dark, chocolately sweetness for your sweetheart & loved ones!  ~Linda

Silky Dark Chocolate Pudding (Makes about 8  1/2 cup servings)

•  5 ounces dark chocolate, melted
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups milk, divided
• 4 large egg yolks at room temperature
• 1 cup heavy whipping cream
• 2 tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract

Melt the chocolate in a bowl either in the microwave or in a double-boiler, then set it aside.  Combine the sugar, cocoa, cornstarch and salt in a large mixing bowl. Add 1/2 cup of the milk to the bowl of dry ingredients and whisk it until the mixture is smooth.  Lightly beat the egg yolks then stir them into the dry ingredient & milk mixture. Set it aside. Combine the cream and the remaining 1 1/2 cups milk in a large heavy-duty saucepan.  Bring it to a boil over medium heat. When it comes to a boil, remove the cream & milk from the heat and slowly whisk it into the egg yolk mixture until it is blended.  Pour it all back into the saucepan and return it to the heat.  Stir constantly until the pudding is thick, about 5 minutes. Remove it from the heat and add the butter, melted chocolate and vanilla. Whisk until it is all smooth. Pour the pudding into individual serving containers or into a large bowl and press plastic wrap onto the surface of the pudding to prevent a skin from forming.  Chill for at least 2 hours before serving.