Chocolate Pudding or Chocolate Pie

Chocolate Pudding or Chocolate Pie

2 c. whole milk
1/2 c.
3 egg yolks
1/4 c. cornstarch
1/4 tsp. salt
4 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped

In a medium saucepan, heat the milk with 1/4 c. of the sugar until bubbles form around the edge.  In a large bowl, whisk the egg yolks with 1/4 c. of the sugar, the cornstarch and salt.  Gradually whisk in the hot milk mixture.  Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes.  Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth.

You can put this pudding into individual cups or one medium bowl.
You can also put this filling into a baked pie crust, a graham cracker crust or a chocolate crumb crust.
If making a pie, the pie needs to be refrigerated for at least 3 hours before you cut it.
All of these servings benefit from putting homemade whipped cream on top!

Pumpkin Seed Dip

Pumpkin Seed Dip

1 c. raw pumpkin seeds
2 T. canola oil
1/2 c. finely chopped shallots
1 large jalapeno, stemmed, seeded and finely chopped
3 garlic cloves, minced
1/4 tsp. salt
1/4 c. flat leaf parsley
1/4 c. cilantro
2 T. fresh lime juice
2 T. extra virgin olive oil
1/4 c. water

In a large skillet, toast the pumpkin seeds over medium heat until golden, about 5 minutes.  Toss occasionally and be careful not to burn them.  When toasted, put them in a food processor.
In the same skillet, heat the canola oil.  Add the shallots, jalapeno, garlic and salt.  Cook over medium heat, stirring occasionally, until softened.  Add this mixture to the pumpkin seeds in the food processor and let cool.
Add parsley, cilantro, lime juice, olive oil and water to the food processor and puree until nearly smooth.  Season with additional salt if needed.  Serve with tortilla chips and/or carrot sticks.
You can serve immediately or store in the refrigerator for up to 3 days.  Bring to room temperature before serving.