Travelin' Chocolate Pudding
From champagnetime 10 years ago
- under 30 minutes to make
- Serves 6
Alice Medrich’s recipe first appeared in Jan/Feb 2013 issue of Saveur magazine and I adapted it to fit into traveling recipes. Instead of using heavy cream in addition to regular milk, adding powder milk granules adds an additional creaminess. Read more The pinch of cayenne will perk up all the flavor of chocolate. See less
Ingredients
- 1/3 cup sugar shopping list
- 1/3 cup Dutch-process cocoa powder shopping list
- 2 Tbs cornstarch shopping list
- 2 Tbs. powdered milk shopping list
- 1/8 tsp. salt shopping list
- Pinch of cayenne, optional shopping list
- 2 cups whole milk shopping list
- 4 oz bittersweet chocolate, finely chopped shopping list
- 1 tsp vanilla shopping list
- 1 Tbs dark rum shopping list
How to make it
- Whisk sugar, cocoa, cornstarch, powdered milk, salt and cayenne, if using, in a 2-quart saucepan.
- Slowly add milk, whisking constantly; bring to a simmer over medium heat.
- Cook, while whisking, until thickened and beginning to bubble at edges, 12–15 minutes total.
- 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, and chill until set, about 1½ hours. serves 6
- “On The Road”, a Chef’s Journey cookbook
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