A classic custard turned into a dessert fancy enough for any occasion! This recipe was created by Loveless Events Sous Chef Lovanzia Allen, and demonstrated live at the 2019 Southern Women’s Show in Nashville.
Beat 2 1/2 cups heavy cream at high speed in an electric mixer until soft peaks form, set aside 1 cup whipped cream in a separate bowl for topping/garnish. Remaining whipped cream will be folded into pudding after it cools. Store all whipped cream in refrigerator until ready to use.
In a medium bowl, sift together cocoa powder and corn starch, add sugar and salt, making sure all ingredients are mixed well, set aside.
In a medium saucepan, combine the buttermilk, 1 1/4 cups of heavy cream, egg yolks, whole eggs, butter and vanilla, mix together well. Turn stove to a medium heat. Add the sifted dry ingredients to the wet mixture into the pot, whisking continuously until blended well.
Cook pudding over medium heat, whisking constantly for about 10 minutes or until mixture begins to boil and thicken. Remove from heat.
Add chocolate chips; whisk until smooth.
Transfer to a bowl, and place plastic wrap directly on warm pudding (to prevent film from forming). allow to chill about 4 hours.
When pudding is chilled; fold chilled 2 cups of whipped cream into pudding until it is fully incorporated (pudding will be a beautiful light brown color).
Divide pudding into 6 serving dishes; top with reserved 1 cup of whipped cream and Loveless Cafe Peanut Brittle.