Old-Fashioned Chocolate Pudding

Old-Fashioned Chocolate Pudding

6.24.16

My secret tip for a silky-smooth pudding: Old-Fashioned Chocolate Pudding

I had this pudding for dessert at lunch about twenty years ago and never forgot it. The lunch was at a restaurant called “An American Place” in New York City, owned by Larry Forgione. His cookbook, by the same name, had just been published and I bought a copy that day at the restaurant. The chef signed my book with this: “Celebrating the flavors of America”, which pretty much describes the concept of the restaurant. All of the food was good but I was focused on the desserts like this chocolate pudding. Later, when I opened the book, I went directly to the chapter titled simply “Old-Fashioned Desserts”. I felt extremely lucky when I discovered that the recipe for Old-Fashioned Double Chocolate Pudding was included. But there was more: Blackberry and Apple Crisp, Old-Fashioned Strawberry Shortcake (since it’s strawberry season, this will be my next post). Apple Pandowdy, and Granny’s Chocolate Cake, just to name a few. I’ve made a lot of fancy desserts in my career, but these truly old-fashioned desserts really grab me, right in the heart, and just beg me to make them. Guess I’m just an old-fashioned girl.

 

Old-Fashioned Chocolate Pudding

Old-Fashioned Chocolate Pudding

 

 

Old-Fashioned Chocolate Pudding

Old-Fashioned Chocolate Pudding

 

My chocolate pudding recipe is adapted from that recipe, although it has been tweaked over the years, primarily to make it more chocolate-y by adding a teensy bit more cocoa powder and chocolate. I like a chocolate pudding to be shiny, glossy, and silky-smooth on the tongue. From making it so many times as a pastry chef, I stumbled onto the secret to getting this result and it is this:

 

icons-tip

USE A HAND BLENDER:
JUST BEFORE SERVING OR PUTTING INTO RAMEKINS, USE A HAND-BLENDER TO EMULSIFY THE PUDDING. THIS IS THE SECRET TIP THAT WILL PRODUCE THAT SHINY, SILKY TEXTURE. THE BOWL ON THE LEFT IS BEFORE BLENDING; THE TEXTURE IS ROUGH. THE BOWL ON THE RIGHT SHOWS THE SILKY-SMOOTH TEXTURE THAT YOU GET BY USING THE HAND BLENDER.

Old-Fashioned Chocolate Pudding

Old-Fashioned Chocolate Pudding

 

 

 

Procedure for making Old-Fashioned Chocolate Pudding:

 

This recipe is a winner and I can pretty much guarantee that it will be a success every time your make it if you follow the tip above. It is a recipe that is great served in individual ramekins for lunch−or dinner−or anytime as a snack, with a dollop of whipped cream and chocolate shavings; a fresh raspberry doesn’t hurt. This pudding is also good for cake fillings, as in Shirl’s Brooklyn Blackout Cake.

I found a New York Times restaurant review by William Grimes from August 18, 1999 about “The American Place”. In it, regarding the desserts, he makes this very colorful comment: “The wisest course is to order the double chocolate pudding. Served with Schrafft’s sugar cookies, it’s a standout, one of those regressive treats that are as satisfying as a trashy novel.” I agree that it’s very satisfying. Please try it; you will love it.

 

Old-Fashioned Chocolate Pudding: Create a Pretty Presentation

 

Old-Fashioned Chocolate Pudding

Old-Fashioned Chocolate Pudding

 

 

 

 

 

 

 

Old-Fashioned Chocolate Pudding
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AUTHOR:
I had this pudding for dessert at a lunch about twenty years ago and never forgot it. The lunch was at Larry Forgione's "An American Place Restaurant" in New York City. His cookbook had just been published and I bought a copy that day at the restaurant. I felt extremely lucky when I opened the book and discovered that the recipe for Old-Fashioned Double Chocolate Pudding was included. This is a recipe that is great for individual servings in ramekins, (I like to use 4-ounce square ramekins) but is also good for cake fillings, as in Shirl's Brooklyn Blackout Cake.

YIELD: EIGHT 100g (3½ oz) SERVINGS
FINISHED WEIGHT: ABOUT 800g (28 oz)

INGREDIENTS

  • 240 grams milk (1 cup)
  • 180 grams ½ & ½ cream (3/4 cup)
  • 90 grams heavy cream (1/4 cup + 2 Tablespoons)
  • 50 grams sugar (1/4 cup)

  • 50 grams egg (1 large)
  • 60 grams egg yolks (3 large)
  • 60 grams milk (1/4 cup)

  • 50 grams sugar (1/4 cup)
  • 20 grams cornstarch (2 Tablespoons)
  • 15 grams cocoa powder (2½ Tablespoons)
  • ¼ teaspoon fine sea salt

  • 100 grams semi-sweet chocolate, chopped (Ghiradelli)
  • 40 grams bittersweet chocolate, chopped (Ghiradelli 60%)
  • 30 grams unsalted butter, cut in small pieces
  • 10 grams Myers's dark rum (2 teaspoons)
  • 10 grams vanilla extract (2 teaspoons)

  • 1005 grams = Total 35 oz (2# 3 oz)
INSTRUCTIONS
  1. COMBINE first four ingredients in a medium rondeau (or Dutch oven) and bring up to a boil.
  2. WHISK whole egg, egg yolks, and milk in a medium bowl until blended. In a separate bowl, whisk together the sugar, cornstarch, cocoa powder, and salt; then whisk the dry ingredients into the eggs.
  3. TEMPER the hot milk/cream into the egg mixture. Return to the pan and cook until the mixture thickens and comes to a low boil, whisking constantly. Let the mixture boil for about 2 minutes to cook the starch.
  4. REMOVE from heat, add the chopped chocolate, butter, rum, and vanilla extract; stir with whisk until the chocolate and butter are completely melted.
  5. PASS through a tamis or fine mesh strainer immediately into a stainless steel bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
  6. COOL in ice bath to room temperature. The pudding will continue to thicken as it cools. Refrigerate overnight.
  7. MIX pudding with a hand blender until very smooth and shiny before using or serving. Don't omit this step; it makes a big difference in the texture, making it very silky.
  8. TO SERVE: POUR warm pudding into ramekins or cups. For 4-ounce ramekins, it will take about 100g (3½ oz) per ramekin. Top with whipped cream and chocolate shavings. Add a fresh raspberry (dusted lightly with powdered sugar), to each ramekin, if desired.
  9. TO USE FOR CAKE FILLING: Scale pudding into portions according to the number of layers in your recipe and the size of the cake. See scale below.
  10. CHOCOLATE PUDDING SCALE FOR CAKE LAYERS - For each layer, scale the pudding as follows: 6" (15 cm) CAKE = 100g (3½ oz) - 8" (20 cm) CAKE = 200g (7 oz) - 9" (23 cm) CAKE (23 cm) = 250g (8¾ oz) - 10" (25 cm) = 300g (10½ oz).
Recipe Ancestry Notes:
Recipe adapted from An American Place Cookbook by Larry Forgione (1996).
 

Old-Fashioned Chocolate Pudding

Old-Fashioned Chocolate Pudding

Thanks for stopping by. Enjoy!

Shirl

 

 

2017-02-01T15:29:39+00:00

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump’s New York Cooking School. Lives in Wellington, FL.

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