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La Belle Cuisine
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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