Bittersweet Chocolate Pudding Recipes

BITTERSWEET CHOCOLATE PUDDING WITH MINT WHIPPED CREAM

Steps:

• Put 2 cups of the half and half and sugar in a medium saucepan over medium low heat.
• Cook until it just begins to steam
• Combine the cornstarch and the remaining half and half in a bowl and stir well to blend until there are no lumps. Add the mixture to the pan.
• Cook, stirring occasionally until the mixture thickens and just starts to boil, about 5 minutes.
• Stir in the butter, bittersweet chips, and vanilla extract, until the butter and chocolate are melted.
• Pour into a 1 quart size dish, or into ramekins or another serving dish. Put plastic wrap directly on top of the pudding to prevent "skin" from forming. Skip this if you don't mind the "skin".
• Refrigerate until chilled.

BITTERSWEET CHOCOLATE PUDDING

Steps:

• In a heavy saucepan whisk together sugar cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolks and gradually whisk into chocolate mixture. Bring mixture just to boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter, vanilla, 1-ounce cacao nibs, and1 tablespoon Kahlua. Divide pudding between 4 (8-ounce) ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Garnish with whipped cream and crystallized ginger.

BITTERSWEET CHOCOLATE PETIT POTS (FRENCH INSPIRED CHOCOLATE PUDDING)

Steps:

• Preheat oven to 350 degrees F.
• In a saucepan, combine the sugar and water and cook over medium heat until the mixture registers 220 degrees F on a candy thermometer.
• In another saucepan, heat the milk until it is very hot and small bubbles form around the edge of the pan. Do not let the milk boil. Put the chocolate in a heatproof bowl and pour the hot milk over it. Stir until the chocolate melts and the mixture is smooth.
• Return the chocolate mixture to the saucepan and carefully add the hot sugar syrup, using thick oven mitts or potholders. Heat the mixture gently over medium heat, stirring until smooth. Remove the pan from heat.
• In a large bowl, whisk the egg yolks. Slowly drizzle about 1 cup of the hot chocolate mixture into the eggs, whisking well to temper. Pour the tempered yolks into the chocolate mixture and whisk. Strain through a fine-mesh sieve into a bowl. Stir in the espresso and set aside to cool slightly.
• Pour the chocolate mixture into eight 5-ounce ramekins or custard cups. Set the cups in a large shallow roasting pan and set the pan on the center rack of the oven. Pour enough hot water into the roasting pan and come about halfway up the side of the ramekins. Bake for about 1 hour, or until the custards are set. Remove and let cool in the water bath. Remove ramekins from water bath, cover with plastic wrap and refrigerate until ready to serve. This recipe can be prepared up to 2 days in advance and kept cool in a refrigerator.

BITTERSWEET CHOCOLATE PUDDING PIE WITH CRèME FRAîCHE TOPPING

Steps:

• Crust:
• Position rack in center of oven; preheat to 350°F. Blend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.
• Filling:
• Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
• Topping:
• Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired. DO AHEAD: Pie can be made 6 hours ahead. Cover with cake dome and refrigerate.
• Sprinkle chocolate shavings decoratively atop pie, if desired. Cut pie into wedges and serve.
• * Sold at some supermarkets and at specialty foods stores.