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Dark Chocolate Pudding w/ Caramel Cream - Marys

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Chocolate Pudding: Whisk cornstarch and salt in bowl. Add 1/3 cup milk, then vanilla; whisk until smooth. Stir 1 2/3 cups milk, 1 2/3 cups cream, chocolate, and 1/2 cup sugar in heavy large saucepan over medium heat until mixture is smooth and begins to bubble. Whisk in cornstarch mixture. Boil 2 minutes, whisking constantly. Divide among 6 bowls. Chill uncovered until cold, at least 3 hours. DO AHEAD Can be made 2 days ahead. Cover; chill.

Caramel Cream: Stir 1/2 cup sugar and 2 tbsp water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is a deep amber, ocassionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Carefully stir in 1/2 cup cream (mixture will bubble vigorously). Stir over medium heat until caramel bits dissolve. Cool caramel.

Beat 1/2 cup chilled cream in medium bowl until peaks form. Fold in caramel. DO AHEAD Caramel cream can be made 4 hours ahead. Cover and chill.

Spoon caramel cream over puddings. Sprinkle Pistachio Praline over and serve.

Pistachio Praline: Line large rimmed baking sheet with aluminum foil. Combine sugar and water in heavy medium saucepan over medium-low heat and stir until sugar dissolves. Increase heat to medium-high and boil caramel without stirring until syrup is deep amber, occassionally swirling pan and brushing down sides with wet pastry brush, about 6 minutes. Stir in pistachios, coating evenly with caramel. Transfer mixture to prepared sheet and quickly spread out praline in even layer. Cool completely.

5. Peel praline from foil, breaking into pieces. Tranfer praline to processor. Using on/off turns, coarsely chop praline. DO AHEAD Can be made 1 week ahead. Store praline airtight at room temperature.

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Makes 6 Servings

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