Cozy up by the fire with a new batch of Winter-themed recipes. For this recipe, a childhood favorite gets a little heat; with this Spiced Chocolate Pudding you’re sure to keep warm all winter long. FULL RECIPE BELOW.
Check out the entire menu: https://www.youtube.com/watch?v=2gJWNH9MXZo&index=1&list=PLX98sAmndWt1i5T-KBUVgR9S4Tqt8d4qd
Shot and Directed by Eric Slatkin
Food Stylist: Sienna Degovia – http://www.siennacake.com
Producer: Joanna Gryfe
Culinary Assistant: Hannah Canvasser
AC: Dylan Neal
AC: Matthew Holland
Editor: Jacob Metiva
Title Graphics: Lydia Baillergeau – http://byairjo.com/
“Just an Hour of Love” by Frankie Trumbauer & his Orchestra
Courtesy of JSP Records
RECIPE: Spiced Chocolate Pudding
-¼ cup Dutch-processed cocoa
-1/2 cup sugar
-2 tablespoons cornstarch
-¾ teaspoon ground cinnamon
-¼ teaspoon Ancho chile powder
-⅛ teaspoon Cayenne pepper
-1/4 teaspoon Kosher salt
-1 tablespoon pure vanilla extract
– 3 cups half and half
-3 large egg yolks
-4 ounces 60% bittersweet chocolate, chopped
-4 tablespoons unsalted butter, cut into chunks
-Whipped cream, for garnish
-Cayenne pepper, for garnish
-Add cocoa, sugar, cornstarch, cinnamon, chile powder, cayenne, and salt to a large glass bowl. Whisk together to blend ingredients.
-In a separate bowl, whisk in the half and half, egg yolks, and vanilla until smooth.
-Place saucepan over medium heat, add mixture, and whisk as it heats.
-It will slowly begin to thicken. Once thick enough to coat the back of a spoon (about 5 minutes), stir in the chocolate and butter to melt.
-Pour the mixture through a fine mesh sieve into the individual serving bowls. Cover with plastic wrap- pressing the wrap onto the surface of the pudding to prevent a skin from forming.
-Refrigerate for 3 hours so it can further thicken as well as chill.
-Remove plastic wrap and use the back of a spoon to smooth out the surface of each pudding.
-Top with a dollop of whipped cream and sprinkle with a pinch of cayenne pepper.