Recipes Desserts Custards, Puddings & Mousse Pudding Dark-Chocolate Pudding with Candied Ginger 5.0 (2,160) Add your rating & review "For me, ginger should be everywhere," says Jean-Georges Vongerichten. "It's as good in marinades and vinaigrettes as it is in dessert." Here, candied ginger garnishes dark-chocolate pudding. More Pudding Recipes By Jean-Georges Vongerichten Jean-Georges Vongerichten Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on November 8, 2018 Save Rate PRINT Share Close Photo: © Michael Turek Total Time: 15 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 1/2 cup plus 1 tablespoon sugar 1/2 cup unsweetened cocoa powder 5 1/2 tablespoons cornstarch 1/4 teaspoon salt 1 quart half-and-half One 3.5-ounce bar bittersweet chocolate, chopped 1 teaspoon pure vanilla extract Lightly sweetened whipped cream and sliced candied ginger, for serving Directions In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt. In a large saucepan, add the half-and-half and whisk in the cocoa-powder mixture. Cook over moderate heat, whisking, until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla. Pour the pudding into 6-ounce ramekins and let cool, then cover and refrigerate until chilled, about 1 hour. Top each pudding with whipped cream and candied ginger and serve. Originally appeared: December 2011 Rate It Print