Someone at the office just brought in a pan of this stuff.

I may need to go to confession - this stuff is a sin.

Dimitri



http://www.godiva.com/recipes/recipe.asp?id=119

Chocolate Brownie Pudding
Yield: 6 servings
Difficulty: ** (Intermediate)
Preparation: 45 minutes, plus baking, cooling, and chilling times.

Brownies:
1 bar (1.5 ounces) Godiva Dark Chocolate, coarsely chopped
1/2 cup (1 stick) butter
2 large eggs, at room temperature
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
2/3 cup all-purpose flour
Pinch of salt
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 1/4 cups chopped pecans, toasted*

Chocolate Pudding:
6 large egg yolks, at room temperature
1 cup granulated sugar
3 cups whole milk
1 teaspoon vanilla extract
3/4 cup unsweetened alkalized cocoa powder
3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped

Garnish:
Whipped cream
Toasted chopped pecans (optional)*

Make the brownies:

Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil so that
the foil extends 2 inches beyond two opposite sides of the pan. Lightly butter
bottom and sides of the foil-lined pan.


Place 1 bar chocolate and butter in small microwave-safe bowl. Microwave on
medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until
chocolate is softened. Stir until smooth and let cool.


Beat eggs and sugar in mixing bowl until thickened and pale, using a wire whisk.
Add cooled chocolate, vanilla, flour and salt and stir until just combined. Stir
in chopped chocolate and pecans. Spread batter in prepared pan.


Bake for 25 to 30 minutes or until a toothpick inserted into the center comes
out with a few crumbs clinging to it. Cool in pan on a wire rack.

*To toast pecans, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or
until toasted.
Make the pudding:
Whisk egg yolks and sugar in bowl until pale-colored.

Heat milk in a medium heavy saucepan to a boil. Remove from heat and gradually
whisk 1 cup of the hot milk into yolk mixture. Return mixture to saucepan and
continue cooking over medium heat, stirring constantly, until pudding has
thickened slightly. It is done when you can run your finger down the back of a
coated spoon and the path remains in the pudding for several seconds. Do not
boil.

Remove from heat. Whisk in vanilla, cocoa powder and chocolate chunks until
blended. Strain mixture into a medium stainless steel bowl. Place in a larger
bowl of ice water and stir the pudding for 5 to 10 minutes or until cold.


Assemble the dessert:

Divide brownie into 2 rectangles. Cut 1 rectangle into 1/2-inch pieces. Chop
remaining half into small crumbs and place in an airtight container.


Pour 2 cups pudding into 13x9x2-inch baking pan. Top with 1/2-inch brownie
pieces. Pour remaining pudding over brownie layer, gently pressing the brownies
into the pudding. Cover with aluminum foil and refrigerate for at least 8 hours
or overnight.


Garnish the dessert:

Scoop pudding into 6 large glass goblets. Sprinkle with reserved brownie crumbs.
Top with a dollop of whipped cream and sprinkle with toasted chopped pecans, if
desired.


Inspired by a recipe from Along Came Mary.