Friday, February 8, 2013

mmm...pudding...



EVERYONE likes chocolate.

For those people who absolutely LOVE chocolate...this recipe is for you.  Adapted from Larry Forgione's recipe for Double Chocolate Pudding, it is an American classic.  I have accented the creamy, unctuous, and sensual texture of the pudding with the warming and "exotic" flavor of ginger; topped with orange whipped cream, (the recipe makes more whipped cream than you will need for pudding *wink, wink*) Oh, yeah...chocolate and ginger are regarded as aphrodisiacs, too...

TIP: for an extra creamy pudding, after cooking pass the pudding through a fine mesh strainer, (before placing in individual containers to set up.)  For Valentine's Day, you can substitute blood oranges or cara cara oranged for regular navel oranges, (and they'll turn your whipped cream pink!)


Gingered Chocolate-Chocolate Custard with Citrus Whipped Cream
serves 4

2 + ¼          cups            whole milk
1                 Tblsp            ground dry ginger
1/4 +1/4      cup              granulated sugar
1                  each            large egg
2                  each            large egg yolks
3                  Tblsp           cornstarch
2                  Tblsp           unsweetened cocoa powder, sifted
¼                 tsp              salt
3-½              ounces        chocolate (78% cocoa), finely chopped
2                   Tblsp          unsalted butter, cut into small pieces
1-½              tsp              dark rum
1-½              tsp              pure vanilla extract



for the citrus whipped cream
1                  cup              heavy whipping cream
1-½              tsp              pure vanilla extract
1                  each            sweet orange, juiced and zested, pulp and pith discarded
to taste                           confectioner’s sugar

Put 2 cups of the milk, the ginger, and ¼ cup of the sugar in a large saucepan and heat over medium-high heat until scalded.  Remove from the heat and set aside.

Put the egg and egg yolks in a medium bowl and whisk until blended.  Add the remaining ¼ cup milk, ¼ cup sugar, the cornstarch, cocoa powder, and salt; whisk until well combined.

Whisk the cocoa mixture into the scalded milk.  Set over low heat and cook, stirring with a wooden spoon, for 4 to 6 minutes, until the mixture begins to thickens and comes to a low boil, causing large bubbles to form.

Immediately remove from the heat, add the chopped chocolate, butter, rum, and vanilla, and stir until the butter and chocolate are completely melted.  (the pudding will continue to thicken as it cools.) 
Pour the pudding into individual dishes or glasses, (the original recipe calls for 4, but life is too short to scrimp on the desserts), and let cool for 10 minutes.  Cover tightly with plastic wrap and refrigerate.  The pudding will keep in the refrigerator for 3 to 5 days.

For the whipped cream, place the heavy cream in the chilled bowl of a stand mixer and beat to soft peaks.  Add the orange juice, orange zest, and vanilla, and whip for five seconds.  Sweeten to taste with confectioner’s sugar and continue whipping to medium-stiff peaks.  Transfer the whipped cream to a container, wrap tightly with plastic wrap, and refrigerate.  The whipped cream can be made 1 to 2 days ahead of time, (if your whipped cream looks a little runny or loose, just re-whip it in a chilled bowl).








1 comment:

  1. oh my... and you used to be so anti- valentines day = hallmark holiday! WOW! i'm sure the chocolate will nurture my skin! ; )

    ReplyDelete