3ouncessemisweet or bittersweet chocolate, chopped
Chopped walnuts, for garnish
Instructions
Whisk together first 5 ingredients and 1 tablespoon of the sugar in a medium saucepan. Bring to a simmer over medium heat. Cook 25-30 minutes, uncovered and stirring frequently, until the amaranth is tender. Be careful not to let the milk boil over.
Whisk together the remaining 1 tablespoon sugar and eggs. Ladle about 1/2 cup of the hot amaranth mixture into the egg mixture, whisking constantly, to temper the eggs. Slowly whisk egg mixture into amaranth mixture in the pan. Cook 1 minute or until thickened. Remove from heat and stir in the vanilla. Gradually add the chocolate, stirring until it melts.
Fill a large bowl with ice water. Carefully set the pan into the ice bath and let the pudding cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate at least 1 hour (pudding will continue to thicken as it chills). Serve garnished with chopped walnuts for added crunch.