Ingredients
- 2 cups Whole Milk
- 3 oz Bittersweet Chocolate
- ½ cup Bonne Maman Cherry Preserves (remove large cherry pieces, and set aside)
- 1/3 cup Sugar
- 1 Tbsp Cornstarch
- 5 Egg Yolks beaten
- ⅛ tsp Vanilla Extract
- ¼ tsp Salt
- 4-6 Chocolate Wafers
- Whipped Cream
Directions
Melt the chocolate in a double boiler over medium high heat. In a small saucepan, heat 5 Tablespoons of Bonne Maman Cherry preserves (with the large pieces of cherries set aside) over low heat.
In a medium saucepan, warm the milk until it just simmers, then remove from the heat. In a large bowl, mix together the sugar, cornstarch, egg yolks, vanilla and salt. Slowly pour the warm milk into the egg mixture, whisking continuously, to temper the eggs. Return to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4-5 minutes.
Pour the melted chocolate into the egg mixture and whisk until smooth. Slowly add the cherry preserves liquid and whisk until incorporated and smooth.
At the bottom of the serving platter or dish, place a layer of chocolate wafers (either whole, or cut in half as necessary to fit the bottom of dish). Add a layer of the remaining Bonne Maman Cherry Preserves to coat the wafers. Pour a layer of pudding into the dish to fill almost to the top, and refrigerate until set. When ready to serve, top with a dollop of whipped cream and a reserved cherry.
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