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Old-Fashioned Chocolate Puddding

Old-Fashioned Chocolate Pudding

Author: Shirl Gard
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 (3 1/2 oz) SERVINGS
FINISHED WEIGHT: ABOUT 800g (28 oz)
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Ingredients
  


  • 240 grams milk 1 cup
  • 180 grams 1/2 & 1/2 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 2 1/2 Tablespoons
  • 1/4 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
 

  • COMBINE first four ingredients in a medium rondeau (or Dutch oven) and bring up to a boil.
  • 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.
  • 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.
  • REMOVE from heat, add the chopped chocolate, butter, rum, and vanilla extract; stir with whisk until the chocolate and butter are completely melted.
  • 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.
  • COOL in ice bath to room temperature. The pudding will continue to thicken as it cools. Refrigerate overnight.
  • 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.
  • TO SERVE: POUR warm pudding into ramekins or cups. For 4-ounce ramekins, it will take about 100g (3 1/2 oz) per ramekin. Top with whipped cream and chocolate shavings. Add a fresh raspberry (dusted lightly with powdered sugar), to each ramekin, if desired.
  • 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.
  • CHOCOLATE PUDDING SCALE FOR CAKE LAYERS - For each layer, scale the pudding as follows: 6" (15 cm) CAKE = 100g (3 1/2 oz) - 8" (20 cm) CAKE = 200g (7 oz) - 9" (23 cm) CAKE (23 cm) = 250g (8 3/4 oz) - 10" (25 cm) = 300g (10 1/2 oz).

Notes

Recipe adapted from An American Place Cookbook by Larry Forgione (1996).
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