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Cook it Cool! The Professor’s Chocolate Pudding

January 17, 2010 1 comment

This is my favorite chocolate recipe, and I thank Judy Roseberg, author of All-butter Fresh Cream Baking Book, for inspiring me. Whenever you want the kids (or anyone else of any age) at home, just tell them “there’s pudding waiting,” and I guarantee they won’t be late. This also makes a perfect snack food in the evening as it is very low carb. I guarantee this recipe is worth the little additional time to Cook it Cool!

Ingredients

4 ounces of unsweetened chocolate (100% cacao)
2 ounces unsweetened cocoa powder (100% cacao)
3½ cups of heavy cream (whipping cream) for custard
½ cup of heavy cream for “whipped cream”
⅓ cup of white sugar (organic is best)
12 eggs (whites and yolks separated)
chopped or diced almonds (optional)
¼ tsp. of cream of tartar
⅛ tsp. of salt

Instructions

1. Heat 3 ½ cups cream over medium heat until warm.
2. Mix the whites with cream of tartar and whip until they form peaks.
3. Separately, whip the ½ cup of cream into whipped cream.
4. Wisk the yolks together with salt and sugar until creamy (about 2 minutes).
5. Then slowly whisk them into the heated cream. Stir the egg/cream mixture constantly over medium heat for about 10 minutes until the mixture coats the back of a wooden spoon. Make certain mixture is thick or the pudding will be too thin even after refrigerating. Note: Straining the egg/cream mixture at this time will remove any small cooked egg particles that coat the bottom of pan.
6. Wisk (or use an electric beater) the (strained) egg/cream mixture into the chocolate and mix until the chocolate has blended well.
7. Add the whipped cream and fold into chocolate/egg mixture.
8. Add the egg whites and fold into mixture.
9. Pour into small individual bowls and chill at least 4 hours. Cover each container if you don’t want a “skin” to form.

Note: When cooking, a wooden spoon is often used because it doesn’t absorb heat. This pudding is actually “custard.” You will be amazed how little of this pudding it takes to completely satisfy you and your family, and it is loaded with protein so it makes a great meal for breakfast or nighttime snack. With only about 2 tsp of carbohydrate per serving and a rich chocolate, creamy texture, it can’t be beat.

Cook It Cool! Comments:
#1: This recipe is a great way to introduce children to cook.
#2: The combination of both chocolate and cocoa give this dessert a wonderful airiness.
#3: The combination egg whites and addition of whipped cream gives even more fluffiness.
#4: Covering the small bowls or ramekins with plastic wrap keeps the top of the pudding from forming a “skin.” If you don’t want a thick top layer then use the plastic covering so it won’t form.
#5: With all the eggs used, this dessert can be considered an egg dish.
#6: If you prefer a denser, thicker dessert, you can use 7 yolks and 10 whites instead. However, I prefer the fluffy, lighter version with 12 eggs.
#7: You can use 70-76% bittersweet chocolate and less sugar. However, I prefer to use 100% unsweetened chocolate and as little sugar as possible. I designed this recipe to have no “sweetness” yet maximum chocolate flavor and texture. Did I do well?
#8: Personally, I never heat egg whites, but it’s your choice.

About Chocolate

The average American eats about 12 pounds of chocolate each year. Like wine, there are many varieties of chocolate. Pure chocolate consist exclusively of cocoa solids and cocoa butter. Much of the chocolate consumed today is in the form of sweet chocolate—chocolate that has been combined with lots of sugar. Milk chocolate is sweet chocolate that contains milk powder or condensed milk, making it extremely high in carbohydrates. The higher the chocolate percentage, the higher the pure chocolate content (e.g. 73% bittersweet dark chocolate is much less sweet and contains much less sugar than 45% milk chocolate).

Want to see more delicious dessert recipes? Visit http://www.brianpeskin.com today and download his Cook it Cool! Preview desserts section today!

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