- Dissolve 1 tsp lemon gelatin in 1/4 C hot water – dissolve – place on counter to cool, but not chill.
- Chill your mixing bowl and beaters in the refrigerator
- Melt 12 oz unsweetened chocolate chips in a double boiler
- Bring 1.5 C heavy cream plus 1 C milk up to a near boil over medium high heat stirring frequently
- Mix 2/3 C sugar with a pinch of salt and 1 TBL cornstarch
- Mix 2 TBL melted butter in with sugar mixture
- Add 1 TBL cocoa and 8 large egg yolks to sugar mixture
- Temper into the milk mixture
- Add in 2 tsp vanilla
- Mix all back in the pot and stir only to thicken
- Put melted chocolate in and cook an additional 2-3 more minutes
- Ladle into ramekins or desert glasses
- Put Saran Wrap on top of the chocolate actually TOUCHING the mixture – this will prevent a skin forming
- Refrigerate 3 hours
- Mix 1/2 C sour cream with 1 TBL white sugar and 1/2 tsp vanilla
- Add your cooled gelatin to the sour cream mixture
- Using your chilled mixer bowl and beaters, beat 1/2 C whipping cream to soft peaks
- Fold the sour cream mixture into the whipping cream
- Put a generous scoop of topping on your chocolate pudding
- Top with powdered cocoa or shaved chocolate curls
