Dark Chocolate Pudding with Caramel Cream and Pistachio Praline

Ingredients

• ¼ cup cornstarch
• Pinch of kosher salt
• 2 cups 2% milk, divided
• 1 teaspoon vanilla extract
• 7 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 1⅔ cups plus ½ cup heavy whipping cream
• 1 cup sugar, divided
• ½ cup chilled heavy whipping cream
• ¾ cup sugar
• ¾ cup unsalted pistachios, lightly toasted

Steps

1. Whisk cornstarch and salt in a medium bowl. Add ⅓ cup milk, then vanilla; whisk until smooth.
2. Cook chocolate, 1⅔ cups heavy whipping cream, ½ cup sugar, and remaining 1⅔ cups milk in a heavy large saucepan over medium heat until mixture is smooth and begins to bubble. Whisk in cornstarch mixture. Boil 2 minutes, whisking constantly. Divide among 6 bowls, then chill, uncovered, until cold, at least 3 hours.
3. Cook remaining ½ cup sugar and 2 Tbsp. water in a medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; cook, without stirring, occasionally swirling pan, and brushing down sides with a wet pastry brush, until syrup is deep amber, about 5 minutes. Carefully stir in ½ cup heavy whipping cream (mixture will bubble vigorously). Cook over medium heat until caramel bits dissolve; let cool.
4. With an electric mixer on high speed, beat chilled cream in a medium bowl until peaks form. Fold in caramel.
5. Do Ahead: Caramel cream can be made 4 hours ahead. Cover and chill.
6. Line a large rimmed baking sheet with foil. Combine sugar and 3 Tbsp. water in a heavy medium saucepan over medium-low heat and stir until sugar dissolves. Increase heat to medium-high and boil caramel, without stirring, occasionally swirling pan, and brushing down sides with a wet pastry brush, until syrup is deep amber, about 6 minutes. Stir in pistachios, coating evenly with caramel. Transfer mixture to prepared sheet and quickly spread out praline in an even layer. Let cool completely.
7. Peel praline from foil, breaking into pieces. Transfer praline to a food processor. Using on/off turns, coarsely chop praline.
8. Spoon caramel cream over puddings. Sprinkle pistachio praline over and serve.