This past weekend was a bit strange because it was the first time in a while that we had bad weather for an extended period of time. Luckily Hurricane Joaquin Phoenix missed New York, but we were still hit with a lot of rain and wind. There were many high notes to this weekend, however. First was dog sitting Sofee, the cutest little Yorkie. I am in love! She is such a lovebug and I can't wait to watch her again. I am having serious withdrawals and miss snuggling with her.
Another highlight was my friend, Lisette, coming over on Saturday night to cook an extravagant dinner based on the cookbook we're both currently obsessed with, A Girl and Her Greens. This cookbook is amazing! I want to try every recipe and the pictures are stunning. Plus, I can't get over the cute veg-inspired illustrations. We had lofty goals with our three course meal that involved cooked oyster mushrooms in arugula and breadcrumbs, yogurt-spiced roasted carrots, and pappardelle with lemon asparagus, but I wanted to do something more basic for dessert. This is where dark chocolate pudding comes in. One of my guilty pleasures growing up were those chocolate pudding snack pack cups and for some reason (maybe it was the rain) I was craving chocolate pudding. I almost went out and just bought the powdered mix, but then I decided I should try making it from scratch. I'm glad I did because it was sooo delicious and chocolatey. This pudding is definitely something you can't eat a lot of because it's so rich, but it was the perfect way to finish off dinner.
Dark Chocolate Pudding:
- 3.5 ounces dark chocolate
- 1/2 cup sugar
- 3 tablespoons cocoa powder
- 3 tablespoons cornstarch
- 1 cup heavy cream
- 3 large egg yolks
- 2 1/2 cups 2% milk
- 1/4 teaspoon sea salt
- 1 1/2 teaspoon vanilla extract
Whipped Cream & Topping
- 1/2 cup of whipping cream
- 3 teaspoons sugar
- Fresh raspberrys
- Sliced almonds
- Chop up the chocolate into fine flakes. This is easiest to do if you use a chocolate bar. Set aside on a cutting board.
- In a large bowl, whisk together the cocoa powder, cornstarch, and salt. Whisk in the cream, slowly, a little at a time, until you have a smooth mixture.
- Whisk the eggs yolks into the cream and cornstarch mixture.
- Pour the milk into a large saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.
- Bring to a light simmer over medium heat. This takes about 5 minutes. Bubbles will begin to form around the edges of the pot.
- Pour hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.
- Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a boil. It will be bubbling and thickening! Cook it at this level for about 2 minutes and whisk the entire time.
- Remove the pudding from the heat and stir in the vanilla. Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk until the chocolate is fully incorporated.
- Spread the pudding in a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and chill. Best eaten within 3 days.
- Once it is cool, spoon pudding into bowls or cups and top with whipped cream, raspberries and almonds.