Last summer, this chocolate pudding was chosen for Tuesdays with Dorie. I was so excited to make it, and I made it even though we were leaving for our beach vacation that night. We were having dinner with friends right before leaving, so I thought I’d make this for dessert. I got in the kitchen right away, and as I was using the food processor, the liquid started spilling out everywhere. Even though my food processor is fairly large (9 cups), it wasn’t big enough for this recipe. I was so disappointed, and I didn’t have time to re-do it, since it would require another trip to the grocery store because I was low on ingredients. I decided to just try again later, and I quickly whipped up a batch of Dorie’s Peanut Butter Cookies instead (at least I was still using a Dorie recipe!).
I finally decided to get back in the kitchen and make this, using just half the recipe. Thankfully everything went smoothly, and I got a delicious pudding! I remembered Peabody’s version from last year and decided to go that route. The pudding isn’t difficult to make, but it does require a lot of going back and forth between the food processor and the stove. It produced a velvety smooth pudding, though, and it had the perfect chocolate flavor. Just like Peabody, I put a layer of caramel at the bottom, and layered it throughout the pudding. I noticed that the caramel softened up a bit after a day or two in the refrigerator, and it meshed together with the pudding more easily. The caramel was SO GOOD! It was perfect with this pudding, and I am looking forward to using it in other desserts. I also added a little bit of Bailey’s to the pudding itself for additional flavor. I am so glad I decided to go back and try this again- it was worth the wait!
Source: Baking: From My Home to Yours by Dorie Greenspan
2 ¼ cups whole milk
6 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
¼ teaspoon salt
1 large egg
2 large egg yolks
5 ounces bittersweet chocolate, melted and still warm
2 tablespoons unsalted butter, cut into 4 pieces, at room temperature
1 teaspoon pure vanilla extract
Have six ramekins or pudding cups, each holding 4 to 6 ounces (½ to ¾ cup), at hand.
Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a heavy-bottomed saucepan.
While the milk is heating, put the cocoa, cornstarch and salt into a food processor and whir to blend. Turn them out 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 ¼ cup milk and pulse just to mix, then 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 – making sure to get into the edges of the pan – until the pudding thickens and a couple of bubbles burble up to the surface and pop (about 2 minutes). You want the pudding to thicken, but you don’t want it to boil, so lower the heat if necessary.
Scrape the pudding back into the processor (if there’s a scorched spot, avoid it as you scrape) and pulse a couple of times. Add the chocolate, butter and vanilla and pulse until everything is evenly blended.
Pour the pudding into the ramekins. If you don’t want a skin to form (some people think the skin is the best part), press a piece of plastic wrap against the surface of each pudding to create an airtight seal. Refrigerate for at least 4 hours.
Bailey’s Caramel Sauce
Source: Culinary Concoctions by Peabody
2 cups sugar
½ cup water
1 ½ tablespoons light corn syrup
1/2 cup heavy cream plus 1 tablespoons
1/8 cup Bailey’s Irish Cream plus 1 tablespoons
2 tablespoons unsalted butter, at room temperature
To make the topping:
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber, 5-10 minutes. Combine Bailey’s(1/8 cup) and Cream together. Take the pan off of the heat and, standing back from the saucepan add the cream mixture and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Add in the 1 TBSP of Bailey’s and whisk until incorporated.