Recipe(tried): Triple-Chocolate Pudding With White Chocolate Drizzle

Made this late night. No need to bake. A nice cold dessert. I didn't use the white chocolate but served it with some orange sauce instead. delicious!

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Triple-Chocolate Pudding With White Chocolate Drizzle
Recipe from Richard Dreyfuss
Yield: 6 servings

2-1/2 cups whole milk
1/2 cup firmly packed dark-brown sugar
1/2 tsp. ground cinnamon
3 strips orange zest
1/8 tsp. salt
3 Tbsp. unsweetened cocoa powder
2 Tbsp. cornstarch
4 oz. semisweet chocolate, coarsely chopped
2 oz. milk chocolate, coarsely chopped
1 tsp. vanilla extract
2 oz. white chocolate

In a 2-quart nonstick saucepan, combine the milk, 1/4 cup of the sugar, the cinnamon, orange zest and salt and bring to a simmer over low heat. Remove from the heat, cover and set aside 10 minutes to allow the flavor to develop. Remove and discard orange zest.

In a small bowl, stir together the cocoa powder, cornstarch and remaining 1/4 cup sugar until well combined. Return the milk mixture to the heat and bring to a simmer. Whisk about 1/2 cup of the hot milk mixture into the cocoa mixture. Whisk the cocoa mixture back into the milk and cook, stirring continuously, until the mixture comes to a boil. Continue to cook, stirring continuously, until the pudding thickens, about 1 minute.

Remove the pan from the heat. Add the semisweet and milk-chocolate pieces, cover and let stand until the chocolate melts, about 5 minutes. Uncover and stir the mixture. Stir in the vanilla extract. Pour the pudding into 6 serving dishes. Cool to room temperature, then cover and refrigerate until set and well chilled, at least 2 hours.
Place the white chocolate in a double-boiler insert or in a small bowl set over a pan of warm water. Stir just until the chocolate melts. Drizzle it over the puddings. Chill 30 minutes longer and serve.