Jean-Georges Chocolate Pudding with Candied Violets

Chocolate Pudding with Candied Violets

Serves 6-8
5 tablespoon Cocoa Powder
¼ teaspoon. Salt
½ cup. Sugar
5 tablespon. Cornstarch
1 qt. Half and Half
2 oz. Manjari Chocolate
1 teaspoon. Vanilla Extract

Sift first four into cold half and half and then begin to heat. Heat, stirring, to 180 degrees. Add chocolate and vanilla extract and cook, stirring, for one full minute. Pass, pour directly into serving container and place plastic wrap on surface. Finish with crushed candied violets and soft whipped cream.