Recipe Matchup: Chocolate Pudding

Chocolate pudding is the most comforting dessert I can think of.  Could it be the “ah, mine!” factor of the individual portions? The “feel good” chemical components in the chocolate? The silky texture?  While visiting Charleston last fall, E got to try Hominy Grill’s famous chocolate pudding.  I bought the restaurant’s recipe booklet, and after we returned home every other week I would hear “when are you making the pudding?”.  Last Sunday we had dinner over at our friends’ house and since it was my turn to bring dessert, I got around it.  I even splurged on “good” chocolate for them.

It wasn’t stovetop pudding – more like a baked custard.  A likely overbaked custard, unfortunately.   The recipe called for baking the pudding cups on a double boiler for an hour.  I checked similar recipes in other books and the baking time was closer to the forty minute mark.  The flavor was great, contrasted by home-whipped cream, but I was a little underwhelmed by the texture.  Letting it rest at room temperature for a little while before serving helped.

Ah, restaurant cookbooks – do you trust them?  Have you ever had the expected results at home trying to recreate the experience?

No offense to baked chocolate pudding, but I think stovetop is the way to go.  This New Year’s Eve, I whipped up half a batch of Dorie Greenspan’s version from the Baking book.  It was happiness in a sundae glass.  Smooth, silky and the perfect companion to a glass of wine. There were probably more dirty dishes in the process, but that’s a small price to pay for such a sweet indulgence.

Click here for the Hominy Grill chocolate pudding recipe.

 

Chocolate Pudding
Adapted from Dorie Greenspan
Yield: 3 servings

  • 1 cups + 2 tablespoons whole milkb
  • 3 tablespoons sugar, divided
  • 1 tablespoons unsweetened cocoa powder
  • 1 tablespoons cornstarch
  • 1 pinch of salt
  • 2 tablespoons beaten egg
  • 1 large egg yolk
  • 2.5 ounces bittersweet chocolate, melted and still warm
  • 1 tablespoons unsalted butter, cut into 4 pieces, at room temperature
  • 1/2 teaspoon pure vanilla extract

Bring 1 cups of the milk and 1 1/2 tablespoons of the sugar to a boil in a medium heavy-bottomed saucepan.

While the milk is heating, in a food processor blend the cocoa, cornstarch and salt.  Empty this mixture onto a piece of wax paper, put the remaining 3 tablespoons sugar, the egg and egg yolks into the processor and blend for 1 minute. Scrape down the sides of the bowl, add the remaining 2 tablespoons of milk and pulse just to mix.  Add the dry ingredients and pulse a few times to blend.

With the machine running, very slowly pour in the hot milk mixture. Process for a few seconds, then put everything back into the saucepan. Whisk without stopping over medium heat  until the pudding thickens and a couple of bubbles burble up to the surface and pop (about 2 minutes). The pudding should not boil, so lower the heat if necessary. Transfer the pudding back into the processor and pulse a couple of times. Add the chocolate, butter and vanilla and pulse until everything is evenly blended.

Pour the pudding into ramekins. Cover with plastic wrap and refrigerate for at least 4 hours.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

4 Responses to “Recipe Matchup: Chocolate Pudding”

  1. March 14, 2013 at 9:47 am #

    I am an equal opportunity pudding/ custard maker – as long as it ends up in my tummy, it’s all good.

  2. Norma-Platanos, Mangoes and Me!
    March 14, 2013 at 12:50 pm #

    I have not had chocolate pudding in years…i want some right now!

  3. March 14, 2013 at 1:35 pm #

    Chocolate pudding is such comfort food! Both look amazing to me! I’m with Cher…give me any pudding or custard and I’m a happy camper!

    • March 14, 2013 at 1:37 pm #

      I was too harsh with the baked pudding… it was probably bitterness over the lack of utensils to lick after I was done. I feel I did something wrong because it wasn’t as smooth. I’ll have to give it another try soon reducing the baking time. 😉

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