Basically, I like any desserts with chocolate, but a “creamy” chocolate dessert, like pot-de-crème, chocolate custard, chocolate pudding or chocolate mousse would be my favourite chocolate dessert. And I love desserts using these basic recipes – like éclairs au chocolate for example.
I eat them without being hungry at all. I would always find a tiny room in my stomach for them.
If chocolate didn’t exist. I think I wouldn’t be a chef. Chocolate is my raison de vivre. The purpose of my lifetime. I don’t imagine a day without chocolate.
So I’m looking for the ultimate chocolate dessert. The one I would crave for every day. And I think I found such a dessert.
A double chocolate pudding.
I found that recipe while browsing the food & wine internet page. One of my favourite website when I’m seeking recipes.
A chocolate pudding would be the American version of the French pots-de-crème which is a baked chocolate flavoured custard – a mix of eggs, milk, sugar and chocolate. Can’t be as simple as that.
American puddings are not baked. That are made with a little cornstarch. And I love cornstarch. I love the consistency it gives to desserts – like for my crème Catalane.
And as good as can be a pot-de-crème. I definitively prefer puddings.
So I found this recipe of chocolate pudding created by Richard Sax. As a Frenchman, I don’t have a clue about who he is. Obviously he is very well known food writer in America. I’m still to find his bio on Wikipedia. Can’t find anything related to him beside links to its cooking books.
I first made the recipe his way. But still I found it too “complex” so I decided to make it my way using the same ingredients, the same quantities, but not using the same method. Mine is like making a flavoured light custard enriched with butter and more chocolate at the end. You will see what I mean.
I didn’t see any differences in the texture nor the taste. So I will stick to my method.
The Ultimate Double Chocolate Pudding
For 6 servings
Preparation time: 10-15 min
Resting time: 4 hours
500ml whole milk
1 teaspoon vanilla extract or 1 vanilla pod
3 tablespoons unsweetened cocoa powder
1 large egg
2 large egg yolks
2 tablespoons cornstarch
pinch of salt
150g best quality available semisweet or bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into pieces
First, in a medium saucepan, bring your milk to the boil with the pinch of salt, cocoa and vanilla pod over moderate heat – if you didn’t use the seeds for another recipe, just cut them lengthways and scrape the seeds, then put everything into the milk. Otherwise, just throw the seeded pod into the milk.
Once the milk is boiling, remove from heat, cover and let it infuse for few minutes.
Meanwhile, in a medium bowl, whisk the whole egg and egg yolks with the sugar until creamy. Add in the corn starch, mix well.
Now bring the milk back to the boil and gradually pour the milk into the eggs mixture through a sieve while whisking carefully until thoroughly incorporated. Then pour back the pudding into the saucepan and cook for few minutes over moderate heat until the cream has thickened, whisking constantly. That should take about 2-3 minutes.
Strain the pudding into a clean medium heatproof bowl. Throw in the chopped dark chocolate and butter. Whisk carefully until the chocolate and butter are melted and incorporated. Pudding should be smooth and shiny. Transfer the mixture into whatever ramekins you want to use. A big one to share with your partner or your friends – or yourself if you’re very hungry – or individual ones. Up to you.
Let it cool down a little outside, then refrigerate for 3-4 hours. Store for up to 4 days.