Hello Bakers!,
As promised, here is the recipe and an additional tutorial for chocolate pudding. I demoed this live on Saturday’s DoughDr.
One of our bakers asked if the chocolate could be pre melted - so that is how I demoed it here - but you can always finely chop the chocolate and add it to the hot pastry cream after it comes off the stove. Smoothing the mixture with an immersion blender is an extra step but it insures a smooth and lucious texture.
Keep this one a try and please tag me on IG @bakingwcolette - as I love to see your inspired bakes!
Happy Baking!
Colette
Finished Chocolate Pudding and Sweetened Whipped Cream
Rich and Delicious Chocolate Pudding
Steps to success: Have serving dishes ready and room in the refrigerator for chilling the pudding, if making parfaits (layered puddings) have the other components ready to go.
Yield: Depending on dish size 4-6 servings
Equipment: Medium saucepan, whisk, medium bowl, spatula, piping bags and medium star and plain tips if piping - serving dishes. Immersion blender (optional)
250g milk (milk #1)
50g granulated sugar (sugar #1)
Pinch salt
21g cornstarch
14g cocoa powder - preferably Dutch process
50g granulated sugar (sugar #2)
50g milk (milk #2)
1 egg (50g)
2 egg yolks (36g)
2 teaspoons (8g) vanilla
100g semisweet or bittersweet chocolate - chopped fine!!!!!!! **Can be pre melted.
28g unsalted butter at room temperature
Chocolate Pudding MEP
Garnish: Sweetened whipped cream
Cocoa nibs, crushed oreos, pieces of brownies, fresh berries, berry compote
So many possibilities - layer and parfait away - please tag me on Instagram @bakingwcolette
In a medium sauce, combine the milk, sugar #1 and pinch of salt, heat to a low boil.
In a medium bowl combine the cornstarch, cocoa powder, and sugar (sugar#2) whisk until well blended. Add the milk( milk #2) and whisk until smooth.
Add the egg and egg yolks to the cocoa/egg mixture.
Pour half the hot milk mixture into the cocoa mixture, this brings the cocoa/egg up to temperature, whisk until smooth and pour the cocoa mixture into the pot of remaining milk.
Over medium heat and whisking slowly, cook until the mixture begins to thicken - once it thickens slightly, whisk more vigorously. Cook for 2 minutes, turning down the heat if necessary.
Remove from heat, add the finely chopped chocolate, the butter and the vanilla. ***the chocolate can also be pre melted - add at the same time.
Whisk until the chocolate melts and mixture is smooth.
For extra smoothness - use an immersion blender to smooth out the mixture.
Pour into serving dishes.
If building parfaits - chill the pudding for a half hour - keep covered so that the pudding doesn’t form a skin.
Refrigerate until set - garnish and enjoy!