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   Ingredients :
cup 2 tablespoons sugar
cup water
1 cup heavy cream
3 cups milk
cup cornstarch
2 eggs
1 teaspoons vanilla
Pinch of salt
2 oz (60 g) bittersweet chocolate, finely chopped
Chantilly cream, for decorating
Chocolate cookie crumbs, for garnishing


Place sugar and water in a large saucepan and stir with a spoon until sugar dissolves. Bring to a boil over high heat without stirring until syrup has a caramel color. Occasionally wash down sugar crystals clinging to the side of pan with a brush dipped in cold water. Remove saucepan from heat and gradually stir in heavy cream (mixture will bubble). Return to low heat and cook, stirring until mixture is smooth. Set aside.
Add 2 cups of milk to caramel, stir and return to heat and bring to a simmer. Stir together cornstarch and the remaining cup or milk and whisk it into the caramel. Bring to a simmer for 2 minutes and remove from the heat.

Beat eggs with vanilla and salt in a bowl and whisk into 1 cup of the hot caramel until well blended. Once blended return to caramel mixture and continue whisking for 2 minutes.
Whisk hot caramel over chopped chocolate, stirring until chocolate melts and mixture is smooth. Divide chocolate pudding into 6 glasses or ice cream cups. Let chocolate pudding cool for 3 minutes to thicken. Carefully pour caramel pudding on top.
Refrigerate for 3 hours or until set.
Decorate with chantilly cream and chocolate cookie crumbs.
        6 servings.
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