Dark Chocolate Pudding with Caramel Cream and Pistachio Praline

Preparation

1. Pudding

   Step 1

   Whisk cornstarch and salt in a medium bowl. Add ⅓ cup milk, then vanilla; whisk until smooth.

   Step 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.

   Step 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.

   Step 4

   With an electric mixer on high speed, beat chilled cream in a medium bowl until peaks form. Fold in caramel.

   Step 5

   Do Ahead: Caramel cream can be made 4 hours ahead. Cover and chill.

2. Pistachio Praline and Assembly

   Step 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.

   Step 7

   Peel praline from foil, breaking into pieces. Transfer praline to a food processor. Using on/off turns, coarsely chop praline.

   Step 8

   Spoon caramel cream over puddings. Sprinkle pistachio praline over and serve.