1 1/4teaspoonskosher salt, use 1 tsp if using salted butter
4oz.70% cacao chocolate, chopped
To serve:
Whipped cream, for topping
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Instructions
For the candied pecans (can be made well ahead): Preheat oven to 325F. Whisk egg white in a medium bowl until frother. Whisk in sugar, then add the pecans. Toss until the pecans are well coated. Spread out onto a parchment lined baking sheet. Bake in preheated oven, stirring every 10 minutes, until browned and dry, about 25-30 minutes. Let cool on baking sheet. Use immediate or store in an airtight container at room temperature for up to one week.
For the pudding: Add cream, milk, butter and vanilla to a medium saucepan over medium heat. Stir to combine and bring to a simmer.
Meanwhile, in a medium bowl, whisk together the eggs, sugar, cornstarch, cocoa powder and salt.
As soon as the cream mixture comes to a simmer, remove from heat. Remove a ladle-full of the warm cream and very slowly (a drop at a time at first!), add to the egg mixture while whisking the egg mixture constantly. Keep whisking and adding the warm cream, increasing to a slow stream, until the entire ladle-full has been added. Repeat with another ladle-full. When two ladles have been added, add the egg mixture to the saucepan with the remaining cream and whisk to combine. Return saucepan to burner over medium heat and cook, whisking constantly, until the mixture thickens, about 2 minutes.
Remove from heat and add the chopped chocolate. Whisk until the chocolate is melted and the pudding is completely smooth. Pour into serving cups. Top with candied pecans and a dollop of whipped cream.
Notes
Making ahead: Pudding can also be made up to 2 days ahead, if you prefer. Rather than pour into cups, remove to a bowl. Lay plastic wrap overtop so that the wrap comes into contact with the top of the pudding to prevent it from forming a skin, then refrigerate. To rewarm, return the pudding to a saucepan and rewarm over medium-low heat, stirring constantly, until just warmed through.