Friday, March 2, 2012

A Big Bowl of Chocolate Pudding

In our household chocolate pudding is serious business.  It's also not something we eat lightly...which is to say it's all about volume!  I like to serve it in a big bowl instead of dishing it out individually, it's easier and I like the aesthetic of spooning out portions of it according to each person love of pudding.  Last time I made it Neil had three servings....which will explain why the recipe is so large.  You can half it, but I don't recommend it.

Adult Chocolate Pudding

In a large bowl sift 1/2 cup organic Corn Starch (tapioca starch works just as well, but if you use corn starch make sure it's organic regular corn starch is GMO and you wouldn't want that now would you?) 
2/3 of a cup plus 2 Tablespoons of  Cocoa, 2 cups of Cane Sugar and a 1/4 teaspoon of salt 
Set aside.
In a small bowl whisk 8 egg yolks and 1 cup Whole Milk then whisk into the sugar coca mixture.
 In a large heavy bottom pot add 2 cups whole Milk2 Cups Half and Half and 1 Cup Heavy Cream.  Bring just to a boil.

I use a metal 1/2 cup mixture to slowly integrate the hot mi;k mixture into the chocolate egg mixture...after I add a couple of cups I slowly pour it directly from the pot

Until it is all mixed in and then return it to a medium low heat for 8-10 minutes until it has become thick enough to hold it's shape.  This thickens in a haphazard way, don't worry just keep stirring.
Remove from the heat when thick and add 2 teaspoons of Rum (Brandy, Scotch or Vanilla) and stir.

Place a fine sieve over a large bowl and bowl the hot pudding mixture into the sieve and with a spatula press it all through.

Divide 8 ounces of dark chocolate chips*.  Mix in the first half until completely melted and well incorporated then repeat with the second half.

* Because of the amount of cocoa this tends towards the dark side for pudding so depending on your taste you can add bitter sweet chocolate chips up to 70% or semi sweet chips around 40% or mix them up and do something in the middle.
 I like to use a bowl with a lid for this, if you place the lid on directly it prevents a skin from forming conversely you can also use a piece of parchment paper directly on the pudding if you don't like skin or just ignore it if you are a skin fan (I'm not).

This is best made the day before and served with oh so lightly sweetened whipped cream (Creme Chantilly as it called in fancy circles).


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