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Much like whipped cream, chocolate-chip cookies and piping-hot apple pie, pudding is really best when made from scratch. Our go-to recipe is chocolate (of course) and often appears on the menu at Maria Hines’s Sicilian-inspired Agrodolce restaurant. At the new Seattle spot, the award-winning chef uses a blend of dark and milk chocolates from local Theo Chocolate to create her version of an utterly indulgent Italian budino (pudding). A cooling mint-laced whipped cream completes a sophisticated dessert that had us licking our spoons until the last bite.
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