Ingredients
2 cups milk
1 cup heavy cream
2 tablespoons unsweetened cocoa powder
2 1/2 tablespoons fennel seeds, chopped
4 large egg yolks
1/3 cup sugar
3 tablespoons cornstarch
Pinch salt
2 ounces bittersweet chocolate, chopped
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
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In a medium stainless-steel saucepan, bring the milk, 2/3 cup of the cream, the cocoa, and the fennel seeds to a boil, whisking occasionally. Remove from the heat and let the mixture infuse, covered, for 10 minutes. In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale yellow. Bring the milk mixture back to a boil and then strain it into the egg mixture. Whisk until smooth and pour back into the saucepan. Cook over moderately high heat, whisking constantly, until the mixture comes to a boil, about 1 minute. Remove from the heat. Add the chocolate and whisk until melted. Whisk in the remaining 1/3 cup cream. Pour the pudding into individual bowls and chill.