Photo: Chocolate Pudding-tini Recipe
Ingredients
- 2 tablespoons unsweetened cocoa powder, plus more for rimming glasses
- 1/4 cup cornstarch
- 2/3 cup sugar
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon table salt
- 3 cups half-and-half
- 6 ounces semisweet chocolate, roughly chopped
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- Chocolate Whipped Cream, recipe follows
Directions
Add a few tablespoons of water to a small rimmed plate. Add 3 tablespoons of cocoa to another small plate and break up the lumps. Dip the rims of 4 martini glasses into the water then into the cocoa. Set aside.
Fill a saucepan halfway up with water and bring to a simmer over low heat.
In a large glass bowl, whisk together 2 tablespoons cocoa powder, the cornstarch, sugar, chili powder and salt. Put the glass bowl over the simmering water (making sure the bottom doesn't touch the simmering water) and slowly add the half-and-half while whisking. Stir the mixture occasionally while it cooks and thickens, making sure to scrape the bottom and sides of the bowl with a rubber spatula and to whisk out the lumps when they form.
Continue to cook the mixture until it becomes very thick and coats the back of the spoon, about 25 minutes. Stir in the chopped chocolate, butter, and vanilla, and cook for an additional 2 to 3 minutes.
Using kitchen towels, carefully pour the chocolate mixture (it will be hot) into a large liquid measuring cup. Pour the chocolate into the rimmed martini glasses. Let the pudding cool slightly and put a small piece of plastic wrap over the top of the pudding, being careful of the cocoa rim. Refrigerate for 2 hours. Top with a dollop of the chocolate whipped cream
Chocolate Whipped Cream:
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1 tablespoon chocolate liqueur (recommended: Godiva)
Add the cream to a medium bowl and whip with an electric hand mixer until thickened. Whip in the confectioners' sugar and chocolate liqueur and continue to beat until you get medium peaks.
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By extreme cooker
on December 12, 2011
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yummy
By dalejrsmyguy_61...
Colorado Spring...
on December 10, 2010
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This pudding is delicious, but I too had issues with the mixture thickening on the stove. I let mine cook a long time as well and it never thickened..I put it in a medium sauce pan and within minutes I had a nice thick texture.. This recipe is good, but the double boiler method doesn't work this time..
By mayflowerbobbev...
Oceanside,, 43
on August 13, 2010
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This recipe was written incorrectly and that is what is causing all the problems.
Chocolate pudding that is made without eggs does not require being cooked in a water-bath (double boiler, baine marie and this recipe does not contain eggs. The basic ingredients are similar to a boxed "Jello" chocolate pudding that is cooked (not "Instant". You simply place the 1/4 cup cornstarch in a very heavy saucepan e.g. "All-Clad" or similar, and slowly whisk in the 3 cups liquid which can be all "half & half' or half light cream and half whole or homogenized milk or all homogenized milk-depending how rich you want your pudding. Always add a cold or room temperature liquid to cornstarch and stir until it is completely dissolved BEFORE you start to heat the mixture. Now add the 2 tablespoons cocoa powder, 2/3 cup sugar and salt and the chili powder (or omit.
Place the heavy pan over medium-low heat and cook stirring constantly with a heat-proof spatula, until mixture comes to a simmer, about 5 minutes then cook 1 minute. Do not cook longer as cornstarch will "thin" if cooked too long. Remove the pan from the heat and add butter and chopped chocolate or chocolate chips and flavoring eg. 1-2 teaspoons vanilla extract. Stir until blended then quickly pour into 4 to 6 dessert dishes. Serve warm or chilled. I am a Home Economist and was a cooking teacher for 20 years.
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