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Etta's Third-Date Chocolate Brandy Pudding

Source of Recipe

From "A Good Meal is Hard to Find" by Amy Evans and Martha Foose


Recipe Introduction

"Etta didn't want to seem presumptuous, but she went ahead and prepared her special dark chocolate pudding that morning. While it was setting, she changed the sheets, and then went out to do her afternoon errands. She didn't know how the date was going to go but, in the end, Etta invited him up for dessert."

List of Ingredients

â—¦ ¼ cup granulated sugar
â—¦ ¼ cup cornstarch
â—¦ 2 tablespoons unsweetened dark cocoa powder
â—¦ â…› teaspoon fine sea salt
â—¦ 2 cups whole milk
â—¦ 4 large egg yolks
â—¦ One 1-inch cinnamon stick
â—¦ 2 tablespoons brandy or cognac
â—¦ 2 tablespoons unsalted butter, cut into small pieces
â—¦ 3 ounces semisweet chocolate, finely chopped, or ¼ cup chocolate chips
â—¦ Top-quality maraschino cherries for garnish, if desired


Recipe

In a medium heavy-bottomed pot, whisk together your sugar, cornstarch, cocoa powder, and salt. Slowly whisk in the milk, then the egg yolks. Add the cinnamon stick and place the pot over medium heat.

Cook while stirring unceasingly with a flexible heat-proof spatula, being sure to get the sides and bottom of the pot, until your pudding is very thick, 6 to 7 long minutes. Add your brandy. Continue to cook for 1 minute at a low, slow, lava-like boil to cook out any remaining starchy flavor and mellow the brandy. Discard the cinnamon stick. Add your butter and chocolate and stir until melted.

Spoon the pudding into a bowl.
Press a piece of food wrap directly on the surface of the pudding and refrigerate it for at least 2 hours. Serve the pudding in coupes garnished with cherries, if desired.

Makes dessert for four