John Scharffenberger's Silky Chocolate Pudding
Anyone who reads my blog with any regularity knows chocolate isn't much on my radar. But this week, which is chocolate-filled anyway, is the exception.
Comfort puddings are some of my favorite things and personally I lean towards custard, floating Island, banana pudding, rice pudding...well you see what I mean. Mostly vanilla based. But everyone needs a perfect chocolate pudding recipe in their repertoire and for me, this is it. It sounds simple (once I cheated and didn't even use a double boiler...it'll be our little secret), but don't be fooled, it's ambrosial. Great chocolate makes all the difference. Your family will probably dig into it while it's still warm.
Isn't silky the perfect description?
Silky Chocolate Pudding
From The Essence of Chocolate by John Scharffenberger via The Wednesday Chef
Serves 4 to 6
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I used half bittersweet chocolate)
1 teaspoon vanilla bean paste (or vanilla extract)
Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate.
Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
Strain through a fine-mesh strainer into a serving bowl (I skipped this step) or into a large measuring cup with a spout and pour into individual serving dishes.
If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.
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oh lovely silky textureReplyDelete
A silky a divine pud!ReplyDelete
I'm not a chocoholic either, can really take it or leave it except for cakes and puddings! This looks divine.ReplyDelete
Oh I really didn't need to see this right now! It sounds too easy and yummy and oh my goodness so chocolatey.ReplyDelete
Pudding is totally my kind of deal also and one of the few ways I really CRAVE chocolate. This sounds perfect!ReplyDelete
Wonder if this is the pudding that would make me like "american" pudding? I love mousse, bread puddings, but not what we know as pudding or jello...ReplyDelete
Oh, I need to make this!ReplyDelete
Chocolate is always on my radar :) I can almost taste how good this is!ReplyDelete
Oh chocolate pudding... be mine. :)ReplyDelete
Gorgeous silky texture, must be heavenly!ReplyDelete
All it needs is cookies and milk!ReplyDelete
I don't eat dessert very often but when I do want to indulge this would be my first choice. This is the perfect way to enjoy quality chocolate.ReplyDelete
Pudding is a guilty pleasure of mine. I often make a tiny serving of lemon when I'm in the mood for dessert... eat it still warm and just love it.ReplyDelete
This looks like an awesome recipe. I am in need of a chocolate fix now that WF changed truffle suppliers... the new ones are HORRIBLE and taste like bad dirt. I used to buy boxes of them and have a truffle a day... no more!!
A little of this would set me up fine. I admit completely to being a chocoholic... albeit a fussy one!
mmm, i just love this gorgeous pudding!ReplyDelete
It looks delicious, very silky and chocolatey! Best part would be licking the pot for me :)ReplyDelete
simple, silken elegance....perfect chocolate pudding recipe, Barbara!ReplyDelete
It looks perfectly silky! I admit I'm not a chocoholic myself, but chocolate pudding always gets my attention. I would dig in while it's still warm.ReplyDelete
WOW Barbara this chocolate pudding is absolutely amazing and Im want some now (lol) what can I eat with chocolate???ReplyDelete
I'm with you on chocolate, but this pudding really looks lovely.ReplyDelete
The pudding looks extremely smooth! Love it.ReplyDelete
I remember being in San Francisco and bringing home tons of these chocolate bars. They are an institution!ReplyDelete
MMMM chocolate pudding!ReplyDelete
your chocolate features are few and far between, but when you do chocolate, you DO chocolate--this is amazing!ReplyDelete
I haven't been a chocolate pudding lover, but this one looks heavenly.ReplyDelete
What an interesting technique with the boiled egg yolks. I'm sure rhubarb will show up soon enough around here. This is a great simple preparation.ReplyDelete