AVB
Jesus of Cool, I'm bad, I'm nationwide
- Joined
- Nov 14, 2003
- Messages
- 23,580
Johnnie Walker Black Chocolate Pudding
Recipe taken from the Chocolate Bar
3 1/2 ounces bittersweet chocolate, chopped into small pieces
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 Tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla
3 tablespoons Johnnie Walker Black Scotch whiskey
1 - 2 Tablespoons cocoa powder to taste
Place the chocolate in a large mixing bowl. Bring the milk, cream, and 1/4 cup of the sugar to a boil in a heavy 2-quart saucepan.
Sift the cornstarch into a small bowl and whisk in the remaining half cup of sugar.
Whisk the egg yolks in a medium bowl and add the cornstarch mixture. Add the vanilla and whisk until combined well.
When the milk mixture comes to a boil, pour one-third of it into the egg mixture, whisking constantly. Add another third and whisk again.
Return the egg-and-milk mixture to the pan. Reduce the heat to moderate and whisk constantly until the mixture begins to boil and thicken.
Continue to whisk the boiling mixture for 3 minutes.
Remove from the heat, pour through a strainer directly over the chocolate, and whisk gently until the chocolate is melted and incorporated.
Add the whisky and whisk until smooth.
Let the mixture cool for about 10 minutes.
Cover the mixture with plastic wrap, making sure that the pudding surface comes in direct contact with the plastic wrap.
Alternately, pour the pudding into individual cups, ramekins, or martini glasses and cover separately. Sprinkle with cocoa powder, to taste.
Refrigerate for 6 hours or overnight, until the mixture is chilled thoroughly and very thick.
I found a hand mixer worked just fine if you don't want to do all the whisking.
Recipe taken from the Chocolate Bar
3 1/2 ounces bittersweet chocolate, chopped into small pieces
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 Tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla
3 tablespoons Johnnie Walker Black Scotch whiskey
1 - 2 Tablespoons cocoa powder to taste
Place the chocolate in a large mixing bowl. Bring the milk, cream, and 1/4 cup of the sugar to a boil in a heavy 2-quart saucepan.
Sift the cornstarch into a small bowl and whisk in the remaining half cup of sugar.
Whisk the egg yolks in a medium bowl and add the cornstarch mixture. Add the vanilla and whisk until combined well.
When the milk mixture comes to a boil, pour one-third of it into the egg mixture, whisking constantly. Add another third and whisk again.
Return the egg-and-milk mixture to the pan. Reduce the heat to moderate and whisk constantly until the mixture begins to boil and thicken.
Continue to whisk the boiling mixture for 3 minutes.
Remove from the heat, pour through a strainer directly over the chocolate, and whisk gently until the chocolate is melted and incorporated.
Add the whisky and whisk until smooth.
Let the mixture cool for about 10 minutes.
Cover the mixture with plastic wrap, making sure that the pudding surface comes in direct contact with the plastic wrap.
Alternately, pour the pudding into individual cups, ramekins, or martini glasses and cover separately. Sprinkle with cocoa powder, to taste.
Refrigerate for 6 hours or overnight, until the mixture is chilled thoroughly and very thick.
I found a hand mixer worked just fine if you don't want to do all the whisking.
