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Aug. 19th, 2018 01:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chocolate Pudding... FOR SCIENCE!
1 cup whole milk
1 cup heavy cream
1/2 cup ultrafine sugar
1/3 cup cocoa powder
1/3 cup semi-sweet chocolate (I used 82% dark, because life is too short to eat semi-sweet chocolate.)
3 large eggses
2 large egg yolks (I used duck)
pinch of kosher salt
Set the recirculator to 180 F. Place all ingredients in a blender and puree until smooth and frothy, about 30 seconds. Transfer to a Ziploc and place in the water bath, burping to remove air. Set the timer for 45 minutes. Agitate the bag several times throughout the cooking process to prevent clumps from forming.
When the timer goes off, remove the bag from the water. Transfer contents to a blender and puree until smooth. Transfer to ramekins (ramekin ramekin ramekin) and serve chilled.
What worked: It was okay. Chocolatey.
What didn't: It didn't have the creamy pudding texture I associate with a good cornstarch pudding (or even a Jello box). I don't think it's the fault of the chocolate change, although admittedly the pudding was pretty smooth when I glorped it out of the bag and the blender didn't add much. Using an immersion blender might have worked better at that stage.
Will I make it again? Probably not.
1 cup whole milk
1 cup heavy cream
1/2 cup ultrafine sugar
1/3 cup cocoa powder
1/3 cup semi-sweet chocolate (I used 82% dark, because life is too short to eat semi-sweet chocolate.)
3 large eggses
2 large egg yolks (I used duck)
pinch of kosher salt
Set the recirculator to 180 F. Place all ingredients in a blender and puree until smooth and frothy, about 30 seconds. Transfer to a Ziploc and place in the water bath, burping to remove air. Set the timer for 45 minutes. Agitate the bag several times throughout the cooking process to prevent clumps from forming.
When the timer goes off, remove the bag from the water. Transfer contents to a blender and puree until smooth. Transfer to ramekins (ramekin ramekin ramekin) and serve chilled.
What worked: It was okay. Chocolatey.
What didn't: It didn't have the creamy pudding texture I associate with a good cornstarch pudding (or even a Jello box). I don't think it's the fault of the chocolate change, although admittedly the pudding was pretty smooth when I glorped it out of the bag and the blender didn't add much. Using an immersion blender might have worked better at that stage.
Will I make it again? Probably not.
