Dark Chocolate Pudding with Caramel Cream

2010-06-27
Dark Chocolate Pudding with Caramel Cream

Dark Chocolate Pudding with Caramel Cream

Another recipe from our 2010 Memorial day gathering. This dark chocolate pudding is the richest I have ever tasted. If you like chocolate and everything sweet you will love the smooth rich texture and flavors found in this recipe. The recipe is from the Sandbar restaurant in Vancouver BC, Canada. They call it Belgian Chocolate Pudding.

The recipe does take time and some skill. If you have never created brittle or any type of candy then you should make sure that you have a candy thermometer to monitor the temperature during the caramel stage. If you overheat it you will have nothing but pile of sugar crystals in your pan. My high BTU stove proved that out so out came the thermometer.

This is a great dessert to serve your friends. Pudding seems so basic and simple, but once your guests see and taste this with a good cup of coffee they will rethink pudding all over again – I did.

Recipe

1/4 cup corn starch
2 cups reduced fat milk(2%), divided
pinch of salt
1 teaspoon vanilla extract
1 2/3 cups heavy whipping cream
1/2 cup heavy whipping cream
7 ounces bittersweet chocolate, chopped (<61% cacao) 1 cup sugar, divided 2 tablespoons water 1/2 cup chilled heavy whipping cream Pistachio praline (see recipe)

Chocolate Pudding

Combine the salt and cornstarch in a bowl. Slowly add 1/3 cup of milk and then vanilla whisking it until smooth. In a heavy large sauce pan add 1 2/3 cups milk, 1 2/3 cups cream, chocolate, and 1/2 cup of sugar. Stir the mixture while heating it over a medium heat until the mixture is smooth and begins to bubble. Whisk in the cornstarch mixture and boil another two (2) minutes whisking it constantly. Divide the mixture into 6 bowls. Chill uncovered until cold, at least 3 hours.

Caramel Cream

Stir 1/2 cup sugar and 2 tablespoons water in small saucepan over medium-low heat until the sugar dissolves. Increase the heat to medium-high and boil caramel without stirring until a deep amber color is reached. During this phase swirl the pan occasionally and brush down the sides with a spatula. The process should take about 5 minutes. Carefully stir in 1/2 cup cream ( the mixture with bubble vigorously). Stir over medium heat until the caramel bits that formed dissolve into a uniform smooth mixture. Allow mixture to cool.

Beat 1/2 cup chilled cream in medium bowl until peaks form. Fold the cooled caramel mixture.

Spoon the caramel cream over the pudding and garnish with pistachio praline pieces.

Notes:

The pudding can be made 2 days ahead. Cover and chill
The caramel cream can be made 4 hours ahead. Cover and chill
The portions are large. Smaller servings may be preferred by some guests as it is very rich.

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Comment (1)

  1. posted by Kelly on June 28, 2010

    Are there any leftovers?! Why didn’t I get some? That looks amazing!!!

     

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