For whatever reason, I didn't wind up with two creamy layers of pudding. I ended up with more of a vanilla custard on a bed of hard chocolate. When I made this, I thought Dorie grossly underestimated the amount of chocolate pudding (ganache). The chocolate layer was only enough to fill two of my ramekins. You want something you can sink your spoon into, right? Or, in my case, something that brings your spoon to a halt.
The chocolate ganache couldn't have been easier. Boil some heavy cream. Pour over chopped bittersweet chocolate. Stir. Here it is looking all ganachey:
The vanilla layer was a bit more of a pain to produce. Am I the only one who found it a bit weird to put pudding in the food processor? Does this look appetizing?
I chilled it for 4 hours, shaved some chocolate on top, and thought, "This doesn't look too bad." However, after diving in, I found the bottom, chocolate layer was completely hard. There was no flowing of the two levels like in Dorie's photo. No creamy, silky layers I had been thinking about for the past 4 hours. I begrudgingly ate a few bites for the photo op and returned it to the fridge.