Double Chocolate Pudding

Ingredients

• 6 servings milk chocolate shavings 
• 1 tablespoon confectioners' sugar 
• 6  eggs 
• 0.3 cup flour 
• 1 cup granulated sugar 
• 0.8 cup heavy cream 
• 3 cups milk 
• 0.3 teaspoon salt 
• 4 ounces bittersweet chocolate finely chopped
• 2 ounces chocolate white finely chopped

Equipment

• bowl
• sauce pan
• whisk
• wooden spoon

Directions

1. In a medium bowl, whisk eggs; set aside.
2. In a medium saucepan, combine milk, granulated sugar, flour and salt until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
3. Remove from heat.
4. Whisk about 1 cup hot mixture into eggs. Slowly pour egg mixture into saucepan, whisking constantly. Cook over medium-low heat, stirring constantly with a wooden spoon, until very thick, about 1 minute.
5. Remove from heat.
6. Spoon 2 1/2 cups hot pudding into medium bowl; stir in semisweet chocolate until smooth.
7. Add white chocolate to remaining pudding in saucepan; stir until smooth.
8. Let cool for about 30 minutes, whisking each puddings occasionally to keep a skin from forming.
9. Spoon half of semisweet chocolate pudding into a 6-cup, straight-sided glass bowl; refrigerate for 10 minutes. Top with white-chocolate pudding; refrigerate for 10 minutes. Spoon remaining chocolate pudding on top. Refrigerate until set, about 3 hours.
10. Whip heavy cream and confectioners' sugar until mixture is stiff. Spoon on top of pudding and sprinkle with chocolate shavings, if desired.