Warm Cocoa Pudding with Candied Pecans

Ingredients

• 1 large egg white
• 2 tablespoons sugar
• 1 cup pecans
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup sugar
• 2 tablespoons plus 1 teaspoon cornstarch
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons kosher salt
• 4 ounces chopped chocolate (at least 70% cacao)

Instructions

1. 1

   Preheat oven to 325°F.

2. 2

   Whisk egg white in a medium bowl until frothy.

3. 3

   Whisk in sugar.

4. 4

   Add pecans; toss until coated.

5. 5

   Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25–30 minutes.

6. 6

   Bring cream, milk, butter, and vanilla to a simmer in a medium saucepan over medium heat.

7. 7

   Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder, and salt in a medium heatproof bowl to combine.

8. 8

   As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one-third of cream mixture to egg mixture.

9. 9

   Whisk tempered egg mixture into cream mixture in saucepan.

10. 10

    Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes.

11. 11

    Remove from heat and add chopped chocolate; whisk until chocolate is melted and pudding is smooth.

12. 12

    Serve topped with candied pecans.

13. 13

    Pecans can be candied 1 week ahead.

14. 14

    Store airtight at room temperature.

15. 15

    Pudding can be made 2 days ahead.