Creamy Chocolate Pudding with Whipped Sesame Topping

Creamy Chocolate Pudding with Whipped Sesame Topping

Makes: 4 servings

Total time: 25 minutes

1/4 cup plus 11/2 teaspoons white sugar, divided

3 tablespoons Dutch-processed cocoa

5 teaspoons cornstarch

1/2 teaspoon kosher salt

2 cups half-and-half, divided

2 large egg yolks

3 ounces semisweet chocolate, chopped

2 tablespoons salted butter, cut into 4 pieces

1/2 cup heavy cream

2 tablespoons plus 2 teaspoons tahini, plus more to serve

Cocoa nibs or toasted black or white sesame seeds, to serve

1. In a medium saucepan, whisk the 1/4 cup sugar, cocoa, cornstarch and salt, breaking up any large clumps of cocoa; it’s fine if some small lumps remain. Add 1/4 cup of half-and-half and whisk until smooth. Whisk in the yolks. Gradually whisk in the remaining half-and-half.

2. Bring the mixture to a simmer over medium-high while whisking continuously. Once it reaches a simmer, cook for 1 minute, whisking constantly; pudding will be thick and glossy. Off heat, whisk in chocolate until smooth, then whisk in butter and 2 tablespoons tahini.

3. Set a fine mesh strainer over a medium bowl. Scrape pudding into strainer and push it through with a silicone spatula; scrape bottom of strainer to collect all of the pudding. Divide pudding evenly among 4 serving dishes and set aside until barely warm, about 15 minutes.

4. In a medium bowl, combine the cream, 2 teaspoons tahini and remaining 11/2 teaspoons sugar. Beat until it holds stiff peaks. Dollop the whipped cream onto the puddings. Drizzle each with additional tahini and sprinkle with cocoa nibs or sesame seeds.