Assorted Choaolate Bars
Luzia Ellert
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La Belle Cuisine - More Chocolate Treats

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Deep Chocolate Pudding

"Forget love - I'd rather fall in chocolate"

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The Word Lust, Chocolate-coated
Photographic Print
Stiepel, Kai
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Deep Chocolate Pudding
(or, This Ain’t No Instant Pudding)

In the Sweet Kitchen:
The Definitive Baker's Companion
(Winner of the IACP 2001
Cookbook of the Year Award)
by Regan Daley, 2001, Random House

Serves 6 to 8

“Outrageously rich, gloriously smooth and thicker, creamier and more
deeply chocolatey than any other chocolate pudding I have ever tried.
Serve it in small portions, at least to begin with. A good eating chocolate
is best for this recipe, one with a fine flavour and a rich, full, sweet taste.
This is not the time for a very bitter, 70% cocoa solids variety.”

1 cup granulated sugar
4 tablespoons cornstarch
1/3 cup plus 1 tablespoon unsweetened
Dutch-process cocoa powder
1/8 teaspoon salt
2 1/2 cups whole milk (3.5%), or
substitute 2% milk
4 large egg yolks
1/2 cup heavy cream (36%)
1 teaspoon pure vanilla extract
4 ounces good-quality bittersweet or
semisweet chocolate
Lightly sweetened whipped cream,
to serve, if desired

1. Place the sugar in a large bowl. Sift over it the cornstarch, cocoa and
salt. Add 1/2 cup of the milk and stir the mixture to make a thick paste.
Lightly beat the egg yolks, then add these to the cornstarch mixture,
whisking to blend well. Wrap a damp towel around the base of the
bowl to prevent it from sliding around when scalded milk is added.
2. Meanwhile, in a heavy-bottomed 2-quart saucepan, combine the re-
maining 2 cups milk and the cream. Bring these just to the boil, then
remove the pot from the heat. Pour a small amount of the hot liquid
into the cornstarch-cocoa mixture, whisking constantly. Continue to
whisk the milk-cream mixture into the bowl gradually, until all of the
liquid has been incorporated, and the mixture is smooth. Rinse out the
pot used to scald the milk and cream, but don’t dry it; this will help
prevent the pudding from scorching on the bottom. Pour the custard
into the clean pot and add the vanilla.
3. Have ready a clean mesh sieve over a medium-size bowl. Return the
pot to the stove and stir with a wooden spoon over low to medium-
low heat until the custard thickens, about 5 to 7 minutes. It should
approach, but never quite reach, the boil and be about the consistency
of mayonnaise when done. This custard behaves very strangely – you
may fear something has gone terribly wrong, but press on! It will get
increasingly lumpy to the point where, just as it reaches the right thick-
ness, it will seem downright chunky. Never mind! Quickly remove the
pot from the element and pour through the sieve into the clean bowl,
pressing the custard through with a rubber spatula.
4. Add the finely chopped or grated chocolate in two additions, stirring
gently with a clean wooden spoon or rubber spatula until the chocolate
is melted smoothly into the pudding. Spoon the pudding into 6 to 8
serving dishes or goblets and chill for at least 6 hours or overnight. If
you like pudding with no skin on the top, press plastic wrap onto the
surface of the warm pudding in the serving dishes. If a skin on your
chocolate pudding makes you happily nostalgic [yes!], wait until the
puddings are cold before covering. The pudding can be made up to
2 days ahead of time. Serve just as it is, or with a dollop of lightly
sweetened whipped cream for a truly decadent dessert. Definitely
not instant!
 

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