Chocolate Rum Pudding With Candied Violets Recipes

CHOCOLATE BUDINO WITH CANDIED WALNUTS

Steps:

• Candied Walnuts:
• Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved, add walnuts and bring syrup back up to a simmer. Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30-35 minutes.
• Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Sprinkle walnuts with salt.
• Place a rack in upper third of oven and preheat to 300°F. Bake walnuts in oven, stirring once or twice, until well browned, 15-18 minutes. Let cool, then break up into small pieces.
• Budino and assembly:
• Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.
• Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved (rub between fingers to check), about 2 minutes.
• Gradually pour cream mixture into egg yolk mixture, whisking vigorously. Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180°F).
• Pour custard over reserved chocolate and let sit until chocolate is melted, about 5 minutes. Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain budino through a fine-mesh sieve after to ensure a silky texture). Add kosher salt and 1 Tbsp. oil to chocolate mixture and blend to incorporate.
• Divide budino evenly among six 8-12-oz. glasses. Cover with plastic wrap and chill until firm, at least 1 hour.
• Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. Serve with scoops of gelato if desired.
• Do Ahead
• Walnuts can be candied 1 week ahead. Store airtight at room temperature. Budinos (without toppings) can be made 3 days ahead. Keep chilled.

CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
• With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
• To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

CANDIED VIOLETS

Steps:

• In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined baking sheets; snip off stems. Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes. Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers.

CHOCOLATE RUM DESSERT

Steps:

• Melt the chocolate in a double boiler over gently boiling water.
• Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
• Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
• Remove from heat and add the rum, almond extract and nutmeg.
• Beat the egg white until stiff peaks form.
• Gently fold into the chocolate mixture.
• Spoon into stemmed glasses or demitasse cups and chill.
• When ready to serve, top with whipped cream and garnish with chocolate curls.

CRAIG CLAIBORNE'S RUM CHOCOLATE DESSERT

Steps:

• Position oven rack 1/3 up from the bottom of the oven; preheat to 350°.
• You will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
• Cut a round of wax paper to fit the bottom.
• Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
• Shake a bit of flour into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
• Sift the flour and sugar together; set aside.
• Place chocolate in the top of a large double boiler over hot water on medium heat.
• Dissolve the coffee in the boiling water and pour over the chocolate.
• Cover the pot and leave until the chocolate is melted.
• Remove the top of the double boiler and stir well with a wire whisk until smooth.
• With the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
• Gradually whisk in the dry ingredients and then the rum.
• Add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
• Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
• In two or three additions fold the whites into the chocolate.
• Pour the mixture into the prepared pan; smooth the top.
• Place prepared pan in a larger but not deeper pan, and pour in hot water to reach e cut AWhipped Cream: whip the ingredients until they are stiff enough to hold a shape when spread over the cake.
• With a small metal spatula first cover the sides of the cake and then the top.
• Additionally, may decorate with chocolate curls or with candied violets or rose petals.
• May refrigerate, if needed before serving.

CHOCOLATE RUM PUDDING

Steps:

• Vigorously whisk together yolk, 1 tablespoon sugar, flour, and a pinch of salt until well blended. Heat milk and 3 tablespoons cream in a small heavy saucepan until hot but not boiling. Add about one third of hot milk to yolk mixture in a slow stream, whisking constantly. Add remaining milk, whisking, then transfer to saucepan. Bring to a simmer, whisking constantly, then continue to simmer, still whisking constantly, until thickened, about 1 minute.
• Remove from heat and add chocolate, rum (to taste), and espresso powder if using. Let stand until chocolate is melted, about 30 seconds, then whisk until smooth. Transfer to a glass and chill, covered, at least 30 minutes to cool quickly to room temperature.
• Just before serving, vigorously whisk remaining 3 tablespoons cream with remaining 1/2 teaspoon sugar in a small bowl until it holds soft peaks. Top pudding with whipped cream.