Parisian Chocolate Pudding

Grandma New's favorite.

Ingredients

1 1/2 lbs	milk dipping chocolate
3/4 C	half & half or canned milk
1 t	vanilla or flavoring

Preparation

1. Cut dipping chocolate into small pieces and melt in a double boiler.
2. Melt chocolate slowly, not letting water come to a boil in bottom of double boiler.
3. Stir occasionally.
4. When chocolate is melted, set aside, leaving in double boiler over warm water.
   
5. In a small saucepan, bring the half and half cream to a boil and let boil for about 2 minutes.
6. Remove from heat and let stand until it cools to 130 degrees.
   
7. When dairy cream cools to 130 degrees, combine with melted chocolate in a bowl and mix at high speed for about 3 minutes, then add vanilla and mix again at high speed for about 2  minutes until mixture is smooth.
8. Pour on wax paper in a square or rectangular pan and place in refrigerator until firm.
9. When firm, remove from refrigerator and cut into 3/4" squares for hand rolling into balls for hand dipping, or for making truffles by rolling balls in crushed nuts.

See:  Candy Coating Instructions Chocolate Mint Pudding:  can be made by omitting the vanilla flavoring, and adding instead, 1/4 t peppermint oil.   Note:  If dark chocolate is used, use 1 lb. dark chocolate and 1 C half & half cream.