""For me, ginger should be everywhere," says Jean-Georges Vongerichten. "It's as good in marinades and vinaigrettes as it is in dessert." Here, candied ginger garnishes dark-chocolate pudding...."
INGREDIENTS
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1/2 plus 1 tablespoon sugar
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1/2 unsweetened cocoa powder
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5.5 cornstarch
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1/4 salt
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1 half-and-half
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1 bittersweet chocolate
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1 pure vanilla extract
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Lightly sweetened whipped cream and sliced candied ginger, for serving