Yay! I am finally back in the kitchen (limited–but I’m there) and ready to get back into my Tuesdays with Dorie baking group! This recipe was delicious! I had to use my Kitchenaid stand mixer because I wasn’t able to get my food processor down from the top shelf (still can’t lift heavy things) and Aaron was out of town—but it still turned out great. I served it with homemade whipped cream (made with heavy cream, powdered sugar and a splash of vanilla) and some crunch chocolate pearls that I got at one of my favorite stores, Surfa’s in Culver City.
(Source: Baking: From My Home to Yours by Dorie Greenspan)
2 1/4 cups whole milk
6 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1/4 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
Getting ready: Have six ramekins or pudding cups, each holding 4 to 6 ounces (1/2 to 3/4 cup), at hand.
Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a medium 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 1/4 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 that 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.