4 c Whipping cream
2 c Milk
6 oz Semisweet chocolate
2 oz Unsweetened chocolate
1/2 c Dried currants
1 1/2 c Sugar
18 Egg yolks
1 tb Vanilla extract
1/4 ts Salt
1 Prebaked pie shell
PREHEAT OVEN TO 350F. Combine cream and milk in a pot, place over medium heat and bring to a boil. Remove from the heat and whisk in the chocolates until dissolved. Add the currants. Set aside. Whisk together sugar, egg yolks, vanilla and salt in a mixing bowl. Pour the cream mixture over, stirring. Pour the mixture into a baking dish. Cover baking dish with foil, place in a water bath and place in oven for 45 minutes. Remove from oven and remove the pudding from the water bath. Let cool, then refrigerate until well chilled. When ready to serve, transfer to pre-baked pie shell.