I love chocolate pudding and especially when it includes cocoa - my favorite chocolate flavoring. Made this while we were in Richland and had a chocolate craving - super easy, fast and with the slightest bit of cayenne, snappy!
Alice Medrich's Chocolate Pudding
For more information on which chocolate to use in this recipe, see The Proof is in The Pudding. This recipe first appeared in our Jan/Feb 2013 issue along with our Saveur 100 article Alice Medrich. Saveur newletter, 2/13/13 - First made this in Richland, WA Sept. 2013. Super smooth and using the cocoa - the chocolate flavor I enjoy most.
1/3 cup sugar
1/3 cup Dutch-process cocoa powder
2 Tbs cornstarch
1/8 tsp salt
1 3/4 cup whole milk
1/4 cup heavy cream (I used 2 cups of milk with a couple T. of powdered milk)
4 oz bittersweet chocolate, finely chopped
1 tsp vanilla
1 Tbs dark rum
Whisk sugar, cocoa, cornstarch, and salt in a 2-qt. saucepan. Slowly add milk and cream, whisking constantly; bring to a simmer over medium heat.
Cook, while whisking, until thickened and beginning to bubble at edges, 12–15 minutes.
Add chocolate, and stir until smooth, about 30 seconds. Remove from heat; stir in vanilla and rum.
Divide between six 4-oz. ramekins, cover with plastic wrap (not me, I love the ‘crust’), and chill until set, about 1½ hours. serves 6
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Alice Medrich's Chocolate Pudding
For more information on which chocolate to use in this recipe, see The Proof is in The Pudding. This recipe first appeared in our Jan/Feb 2013 issue along with our Saveur 100 article Alice Medrich. Saveur newletter, 2/13/13 - First made this in Richland, WA Sept. 2013. Super smooth and using the cocoa - the chocolate flavor I enjoy most.
1/3 cup sugar
1/3 cup Dutch-process cocoa powder
2 Tbs cornstarch
1/8 tsp salt
1 3/4 cup whole milk
1/4 cup heavy cream (I used 2 cups of milk with a couple T. of powdered milk)
4 oz bittersweet chocolate, finely chopped
1 tsp vanilla
1 Tbs dark rum
Whisk sugar, cocoa, cornstarch, and salt in a 2-qt. saucepan. Slowly add milk and cream, whisking constantly; bring to a simmer over medium heat.
Cook, while whisking, until thickened and beginning to bubble at edges, 12–15 minutes.
Add chocolate, and stir until smooth, about 30 seconds. Remove from heat; stir in vanilla and rum.
Divide between six 4-oz. ramekins, cover with plastic wrap (not me, I love the ‘crust’), and chill until set, about 1½ hours. serves 6
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com