Chocolate Chocolate Chip Pudding With Chopped Walnuts
December 02, 2017
Categories: Desserts, Puddings, Walnut, Gluten-Free, Vegetarian, Chocolate, Milk, more
"Puddings are so easy and foolproof I don't understand why they are not more popular. Perhaps the "instant" products on the market have led cooks to believe that scratch puddings were time consuming and difficult. In fact, you can throw this dessert together in little more than 5 minutes. Because of the cornstarch thickener in the base, the added egg can be cooked over direct heat with no danger of curdling. Just be sure to use a heavy saucepan, keep the heat moderate, and reach all parts of the bottom of the pan with your whisk to prevent scorching. The one hour of chilling is NOT included in the cook time."
- Serving Size: 1 (158.2 g)
- Calories 325.8
- Total Fat - 20.3 g
- Saturated Fat - 6 g
- Cholesterol - 62.2 mg
- Sodium - 123.9 mg
- Total Carbohydrate - 30.3 g
- Dietary Fiber - 1.2 g
- Sugars - 18.3 g
- Protein - 8.9 g
- Calcium - 147.6 mg
- Iron - 1.8 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Step by Step Method
In a heavy saucepan, combine the cornstarch, cocoa powder and sugar.
Gradually whisk in the milk.
Set the pan over moderate heat and cook, whisking frequently and being sure to cover the entire bottom of the pan, until the custard comes to a boil, 4 - 5 minutes.
Cook, whisking constantly for 30 seconds.
In a small bowl, whisk the egg until blended.
Gradually whisk in about 1/2 cup of the hot custard.
Whisk the mixture back into the pan and cook over moderate heat, whisking for 1 minute; remove from heat.
Add 1/4 cup of the mini chocolate chips to the hot custard and whisk until melted and smooth.
Add the butter and whisk until melted and smooth.
Cover the custard with a piece of waxed paper set directly on the surface and refrigerate for 30 minutes.
Whisk the custard until smooth and light, cover again and refrigerate for 30 minutes longer, or until cooled to room temperature.
Whisk the custard again until smooth and light; then stir in the remaining 1/4 cup chocolate chips and 1/3 cup of the chopped walnuts.
Spoon the custard into 5 dessert bowls (ramekins).
Cover with plastic wrap and refrigerate until serving time.
To serve, top each custard with a dollop of whipped cream and sprinkle the remaining walnuts on top.
No special items needed.