double-chocolate pudding

double choc pudding 3_Fotor

double choc pudding final_Fotor

Chocolate pudding is happening in the kitchen today because 1) chocolate is my fiancé’s favorite 2) we’re celebrating our happenstance meeting that occurred around this time, 3 years ago. This pudding is perfect — thick, chocolaty, & smooth. To finish, it’s topped with unsweetened lightly whipped cream and dark chocolate shavings.

The how to…
Slightly adapted from Food & Wine 
Makes 4-6 servings

Ingredients

2 1/4 cups 2% milk
1/2 cup granulated sugar, divided
pinch salt
2 Tbsp cornstarch
3 Tbsp unsweetened cocoa powder
1/2 tsp instant expresso powder
1 large egg
2 large egg yolks
5 ounces semisweet chocolate, finely chopped
1 Tbsp unsalted butter, cut into pieces
1 tsp pure vanilla extract
72% cacao dark chocolate shavings, for serving
Lightly whipped cream
1 cup heavy whipping cream

double choc pudding 1_Fotor

double choc pudding 2_Fotor

Instructions

  1. Heat milk. In a medium saucepan, combine 2 cups of the milk, 1/4 cup sugar, & salt. Bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from heat.
  2. Combine cocoa mixture. In a medium bowl, combine cornstarch, cocoa powder, instant expresso, the remaining 1/4 cup of sugar, & the remaining 1/4 cup of milk and whisk until smooth. Pour mixture into hot milk in the saucepan. Bring to a boil over moderate heat, whisking constantly. Then, reduce heat to low and simmer, whisking constantly until the pudding is thick enough to coat the back of a spoon, about 2 minutes. 
  3. Temper eggs. In a medium bowl, whisk the whole egg with the egg yolks. Then, gradually whisk 1 cup of hot pudding into the eggs until thoroughly incorporated. Then, scrape the pudding mixture back into the saucepan. Cook over moderate heat, whisking constantly, until it comes to a boil, about 2 minutes.
  4. Finish. Strain the pudding into a medium heatproof bowl. Add the chocolate, butter, & vanilla and whisk until smooth, about 2 minutes. Pour the pudding into 6 small cups (or 4 medium size cups). Cover with plastic and refrigerate until chilled.
  5. Make whipped cream. In a bowl of an electric mixer fitted with a whisk attachment, whisk cream on high until cream reaches soft peaks. Serve pudding with a dollop of whipped cream and a sprinkle of dark chocolate shavings.

 

Advertisements

2 responses to “double-chocolate pudding

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s