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Chocolate Pudding

Source of Recipe

From "Simple Comforts" (Sur La Table)


Recipe Introduction

"Milk chocolate is often overlooked in the quest for the newest and darkest desserts, but it's still a favorite with kids and adults alike. Its presence is a surprise in this recipe, as the luscious milk chocolate custard is hidden under a thin layer of warm, dark chocolate ganache. So although the spoon dips into a dark surface, it comes out with the lighter custard full of the malty, caramel-like qualities of milk chocolate. The interplay of cool, milky sweetness against warm, dark richness is sublime."

List of Ingredients

◦  7 ounces good-quality milk chocolate, finely chopped
◦  1¼ cups plus 5 tablespoons heavy whipping cream
◦  1¼ cups whole milk
◦  ¼ cup sugar
◦  1 large egg
◦  4 large egg yolks
◦  1½ ounces semisweet or bittersweet chocolate, chopped
◦  Softly whipped cream, for serving
◦  Milk or dark chocolate curls, for serving (optional)


Recipe

Preheat the oven to 325° F and position an oven rack in the center.
Place the chocolate in a medium bowl. Heat the milk, 1¼ cups cream, milk, and sugar in a medium saucepan over medium heat until just before it boils. Immediately pour it over the chopped chocolate. Let it sit for 1 minute, then whisk gently but thoroughly to blend completely. Combine the egg and egg yolks in a small bowl. Add to the chocolate, whisking to incorporate thoroughly.

Pour the chocolate custard through a strainer into a pitcher or large measuring cup with spout. Place six 6-ounce ramekins or custard cups in a large roasting pan, making sure they don't touch, and divide the warm custard among them. Pull out the oven rack and place the pan on the rack; then remove one of the cups, pour enough hot (not boiling) tap water into that area to come halfway up the sides of the cups, and replace the cup. Cut a piece of foil large enough to fit just inside the edges of the pan, then lay the foil across the top of the cups, making sure it doesn't touch the custard. You may need to smooth and flatten the foil on the counter if any wrinkles touch the custard. Gently push the rack back into the oven, shut the oven door, and bake the custards for 50 to 60 minutes, just until the edges of the custards are set - there should be a dime-sized liquid area in the very center of the custard (test by gently tapping the side of the pan).

Remove the foil and then the pan from the oven, being careful not to tilt the pan and splash water on top of the custards. Set the pan on a heatproof surface. Use tongs (or your hand protected by a kitchen towel) to immediately remove the cups from the water bath and place them on a rack to cool to room temperature, about 40 minutes. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.

Place the semisweet chocolate in a small bowl. Heat the remaining 5 tablespoons cream in a small saucepan over medium heat just until it begins to simmer (do not allow the cream to boil and evaporate). Immediately pour the cream over the chocolate. Allow it to sit undisturbed for 1 minute, then gently stir until thoroughly blended and smooth to create a ganache. Spoon a tablespoon of the ganache onto the surface of each custard, then gently swirl each cup until the dark chocolate completely covers the custard. (If the ganache seems too thick to spread easily, heat another tablespoon of cream and mix it in.)

Serve the custards immediately, while the ganache is still warm, or refrigerate for up to 1 hour. As the ganache chills, it hardens and pulls away from the sides or the cup, losing its silken texture or exposing the custard beneath, thereby spoiling the surprise. Serve each with a spoonful of whipped cream, topped with a scattering of chocolate curls if you like.


Serves 6