Finally, the meal that began last week with fig jam h’ors doeuvres and sparkling wine and pork roast with collard greens and polenta comes to a close. And what better way to usher in fall and winter, and to bring a comforting, cozy meal to an end, than homemade chocolate pudding?
Everyone loves chocolate pudding, and while Jello has its place (especially the chocolate vanilla), homemade chocolate pudding is so easy and so decadent, that there’s really no reason not to be making it all the time (other than maybe your waistline). My roommates were so astounded by the fact that I made this from scratch — by the fact that it is possible to make chocolate pudding from scratch — that the look on their faces as they ate it was alone worth the minimal effort that went into it.
And, as is an increasing theme, this recipe sneaks a little alcohol into the whipped cream. Let’s see Jello do that.
Chocolate Pudding with Whiskey Whipped Cream
(Adapted from Bon Appétit)
Makes 4-6, depending on how enormous you want the servings to be
– 1/4 cup plus 2 tablespoons sugar
– 2 tablespoons cornstarch
– 1 teaspoon instant espresso powder (or coffee, if you don’t have instant espresso)
– 2 cups whole milk
– 1 cup bittersweet or semisweet chocolate chips
– 1 tablespoon unsalted butter
– 1 1/2 teaspoons vanilla extract
-1/2 cup chilled heavy whipping cream
– 1 tablespoon whiskey
1. Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes.
2. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 4-6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
3. Using a whisk or egg beater (or an electric mixer if you’re lucky), beat cream, remaining 2 tablespoons sugar, and 1 tablespoon whiskey in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.