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Hot Chocolate Pudding

Source of Recipe

From "Chocolate and Vanilla" by Gale Gand


Recipe Introduction

"A few years ago, my husband, Jimmy, and I traveled to the regal city of Saint Petersburg (Russia that is � not Florida) and were surprised to find the pastries not only so good but also so French. One thing that was neither familiar nor French, however, was a liquid hot chocolate pudding dispensed from a machine outfitted with a dasher (to prevent a skin from forming). It was served in espresso cups with a demitasse spoon holding a dollop of orange-scented whipped cream to stir into the cup and then to use to eat the pudding, tiny spoonful by tiny spoonful. I was enchanted by this wonderful late-night indulgence � and still am today."

List of Ingredients

For the pudding:
◦ � cup sugar
◦ 1� tablespoons cornstarch
◦ � cup whole milk
◦ � cup heavy cream
◦ Pinch of salt
◦ 1 teaspoon pure vanilla extract
◦ 9 ounces bittersweet chocolate, coarsely chopped
◦ 2 tablespoons (� stick) unsalted butter

For the orange whipped cream:
◦ � cup heavy cream
◦ 1� teaspoons granulated sugar
◦ ⅛ teaspoon grated orange zest


Recipe

To make the pudding, in a medium saucepan stir the sugar with the cornstarch, and then whisk in the milk, cream, and salt. Heat, whisking gently, over medium-high heat to just below the boiling point to thicken. Remove from the heat and stir in the vanilla, chocolate, and butter. Using a handheld blender or a regular blender, whiz the mixture until it's very smooth.

To make the whipped cream, combine the cream, sugar, and orange zest in a bowl and whip until soft peaks form.

To serve, pour the hot pudding into 3 to 4 espresso cups or 6-ounce ramekins and top with a dollop of whipped cream. Serve immediately.


Makes 3 to 4 servings