I come bearing fruit! My mum made me an egg white omelet which left behind a couple egg yolks, that I used to whip up this quick chocolate pudding. I swear, this is so simple & quick, I couldn't believe it was done within 20 minutes! It'd have taken 10 minutes if I were a wee bit more friendly with the kitchen. I fumble for the knife, the bowls, the spatula, and since our kitchen is pretty roomy, agility is compromised. Back to the point: CHOCOLATE PUDDING! This dessert displays SUCH decadence, I am in love with the recipe... I got this off of foodnetwork.com but i don't have the exact link right now, if I find it I will attach it to the post at the bottom :)
Check out the ingredients: (click on the ingredients picture)
Check out the ingredients: (click on the ingredients picture)
Ingredients: (Serves 6)
Alright, roll your sleeves up, here's step ONE! In a saucepan, use 1 1/2 cup of the milk and stir the sugar, cacao powder and chopped chocolate. Bring this to a simmer over medium-heat. Take it off the heat. This is what mine looked like after step one:
- 2 cups milk
- 1/2 cup sugar
- 1/3 cup cacao powder
- 2 bars of chocolate (chopped) (bittersweet is best, though I didn't have it on-hand)
- 4 tsp cornstarch
- 3 egg yolks
- 1/2 tsp salt
- 2 tsp vanilla extract (again, I made do with vanilla essence as I didn't have this on-hand)
- 3/4 cup whipped cream (optional, on top of the pudding)
Alright, roll your sleeves up, here's step ONE! In a saucepan, use 1 1/2 cup of the milk and stir the sugar, cacao powder and chopped chocolate. Bring this to a simmer over medium-heat. Take it off the heat. This is what mine looked like after step one:
Step two, is to whisk together the rest of the milk with the cornstarch, egg yolks, salt and vanilla. Now, I like to multitask and get the work done faster (pipeline approach and all) so I did step two while the milk simmered in step one. But again, if you want to avoid any room for mistake, do step one and step two separately. This is what my egg yolk mixture looked like:
In step three, you have to gradually temper the eggs by adding the milk mixture to the eggs bit by bit while the milk is still hot. Stir constantly, because pieces of scrambled eggs are good, but not in your pudding. After you've combined the egg yolk mixture and the milk mixture, pour the entire thing back into the saucepan. This is what it will look like:
Step four requires you to put this saucepan back over medium-heat, whisking CONSTANTLY (I mean it, do NOT leave this baby's side) to avoid the milk and chocolate from sticking to the bottom and burning. There is nothing worse than the taste of burnt chocolate. Continue to whisk over medium-heat till it comes to a full boil, then reduce the heat to maintain a simmer while whisking constantly for about 2-3 minutes till it thickens while simmering. I hope you can judge the thickness of the mixture from the picture below. It's kind of like a thick gravy, like maybe Alfredo sauce, and it's going to be really smooth like a chocolate river of sorts:
Alright, that's IT people, from here on just pour them into individual 6 cups or in a big bowl and cover it with plastic wrap and let it sit in the refrigerator for about 4 hours or ideally overnight. I personally like to divide the mixture into 6 teacups so it looks like the gourmey hot chocolate from Tim Horton's, but when you dig into it, it's nice and creamy and your perfect chocolate pudding! This is the final pudding!
The last step is where the berries come in. Take a bowl of your choice and lay them down with fresh fruit, I chose cooling berries
At this point you want to add your pudding on top of the fruits and add whipped cream if you are using it.
Enjoy :)
Oooh, I found the link: http://www.foodnetwork.com/recipes/tyler-florence/chocolate-pudding-recipe.html
Till the road kills!
Anu
Oooh, I found the link: http://www.foodnetwork.com/recipes/tyler-florence/chocolate-pudding-recipe.html
Till the road kills!
Anu