Chocolate puddino
Food Wishes · ♥ 17.8K likes · 347K views · 10 min video
Read about custards, flans and crème brûlée in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 oz dark chocolate
- salt
- cayenne
Put the dark chocolate in a heatproof container with a tiny pinch of salt and an even tinier pinch of cayenne; set aside.
Weighing the chocolate with salt and cayenne
- 6 whole large egg yolks
Separate six large egg yolks; save the whites for something else.
Separating eggs by hand
- white sugar
- whole milk
- heavy cream
Add sugar, whole milk and heavy cream to the yolks; break the yolks and whisk very thoroughly.
Cook over medium heat (or medium-low), stirring almost constantly with a spatula, until very hot and thick enough to coat the back of a spoon.
Strain the custard onto the chocolate. Let sit exactly two minutes, then whisk until it comes together shiny, a couple of minutes.
- real pure vanilla extract
- 1 tbsp unsalted butter
Add a touch of vanilla extract and a tablespoon of unsalted butter; whisk until the butter disappears, under a minute.
Pour while warm into serving glasses; tip and rotate each so the chocolate goes about half an inch up the glass.
Portioning and the glass-swirl trick
Cover with plastic and refrigerate at least three or four hours, until completely chilled.
Chilling and texture
- cream
- vanilla extract
Whip a little cream with a touch of vanilla and no sugar only until thickened, short of peaks.
Top each chilled pudding with the cream and tilt and turn the glass. Optionally finish with shaved chocolate, cocoa or candied flower petals.