This recipe was emailed to me by my hubby's favorite aunt. She said being the chocoholic that he was, my hubby would surely love this.
and she was right...I made enough to fill about 8 ramekins, and hubby finished his. So did my older son. My younger son and I finished only half of what was in our cups. I liked it, but not too crazy about it. But what's important is that all of us ate (unlike when I do prepare some Filipino desserts, almost always, hubby would not even try...). I had leftover which could fill about 4 more ramekins, but I served it sandwiched in chocolate crepes...(next post).
Martha Stewart's Chocolate Pudding
Sift together the dry ingredients:
12 tablespoons sugar
6 tablespoons cornstarch
3 tablespoons cocoa powder
1/2 teaspoon salt
In saucepan whisk together dry ingredients.
Measure the liquid ingredients:
2 1/2 cups heavy cream
2 1/2 cups milk
2 teaspoons vanilla
12 ounces (2 cups) semi-sweet chocolate (I use chocolate bits)
3 tablespoons unsalted butter
In a bowl combine 2 1/2 cups cream with 2 1/2 cups milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until completely dissolved. Whisk in remaining cream mixture until smooth.
Place sucepan over medium heat. Cook, whisking contantly until mixture comes to a boil and thickens - (8 to 10 minutes)
Add chocolate and cook on low, whisking until chocolate is melted, (about one minute).
Remove from heat and whisk in butter until melted.
Using a ladle, pour pudding into about 10 dessert cups.
Whip one cup of heavy cream and serve with pudding.
"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!