TRIPLE-CHOCOLATE PUDDING
By: Sarabeth’s Bakery
Who says that chocolate pudding is for kids? Sarabeth’s thick-as-mud rendition has two kinds of chocolate bolstered with cocoa to make it a triple threat for chocolate lovers.
Ingredients: Serves 6
3 tablespoons of unsalted butter
4 ½ ounces (130 g) semisweet chocolate (no more than 62% cacao content); finely chopped
1 ounce (30 g) unsweetened chocolate, finely chopped
3 cups (720 ml) whole milk
1 cup (200 g) sugar
¼ cup (20 g) Dutch-processed cocoa powder
3 tablespoons cornstarch
1/8 teaspoon fine sea salt
3 large eggs plus 1 large egg yolk
¼ cup (60 ml) heavy cream
1 tablespoon dark rum
1 teaspoon pure vanilla extract
Chocolate curls (see Tips), for garnish
Directions:
1. Melt the butter in a heatproof bowl over a medium saucepan of hot (not simmering) water. Add the two chocolates and stir often, until they are melted and smooth. Remove the bowl from the saucepan.
2. Heat the milk and 1/3 cup (65 g) of the sugar in a medium saucepan over medium heat until it is steaming.
3. Whisk the remaining 2/3 cup (135 g) sugar with the cocoa, cornstarch and salt in a heatproof medium bowl. Add eggs, yolk, and cream and whisk until they are well combined. Gradually whisk in about half of the hot milk mixture. Then, while whisking, pour the egg mixture into the saucepan. Bring it to a full boil over medium heat, whisking often, being sure to reach into the corners of the saucepan. Reduce the heat to low and let it bubble for 30 seconds.
4. Remove the pan from the heat. Strain the pudding into a medium heatproof bowl. Add the melted chocolate mixture, rum, and vanilla and whisk until they are combined. Spoon the pudding into six jars or bowls. Cover each one with a piece of plastic wrap, pressing the wrap directly on the surface of the pudding, and pierce it a few times with the tip of a small sharp knife. (If you like a skin on your pudding, do not cover the jars.) Let the puddings cool at room temperature until they are tepid, about 1 hour. Refrigerate them until chilled, at least 2 hours. (The puddings can be refrigerated for up to 3 days.)
5. To serve, remove the plastic wrap, and top each serving with chocolate curls and whipped cream, if desired. Serve if chilled.
TIPS FROM THE PROS
CHOCOLATE CURLS
Chocolate curls add a professional-looking finish to many desserts. Start with a 4-ounce (115-g) or larger chunk of semisweet or bittersweet chocolate at warm room temperature (about 75 F / 25 C); if it’s too cold, it will break into shards. Place the chocolate in a warm spot in the kitchen (near the turned-on stove or directly under a counter light) to bring it to the right temperature. Or, barely heat the chocolate in a microwave oven on low power for about 15 seconds. Pressing hard on the chocolate chunk with a swivel-style vegetable peeler, shave curls of chocolate onto a plate. Refrigerate them until ready to serve. Use a fork to move the curls – if you touch them with your fingers they will melt.
Courtesy of Abrams Books