Getting indulged into this Luscious looking velvety Coffee Chocolate pudding at home was all I wanted last weekend. It was an Ultimate satisfaction to my chocolate cravings.
The chocolate pudding with a hint of coffee and roasted walnuts with the cherry on the top made my day. The good part was in the least amount of work, the pudding turned out quite fancy and delicious.
I would have served this pudding hot if it would have been raining. But suddenly the rains have vanished somewhere leaving Mumbai hot and humid. So I served this chocolate goodness chilled.
There was work going on at home and I was away from my kitchen for good two weeks. Now that I am back to my kitchen ( my territory), I wanted to start with something really delicious and quick, most importantly I needed something that can be prepared with the very basic ingredients which are from the kitchen cabinet. The chocolate pudding was a perfect fit to my mood chain.
The pudding turns out really creamy and rich. And there is absolutely nothing complicated in the making of this pudding. Coffee adds an extra punch, elevating the depth of the chocolate flavour. I suggest using a good quality chocolate for great results. Roasted walnuts or hazelnuts or maybe almonds, take your pick. They all will work great with this pudding. If you are in some naughty mood, and kids are not gonna have it add some liquor. Maybe turn this chocolate pudding into your Valentine special …
And after all its chocolate – The universal love. One thing for sure; when chocolate is involved in the making, the percentage of winning hearts via food get’s higher. It’s hard to hold back when chocolate served to you is deep and gorgeous.
Making of this chocolate pudding will require a heavy bottomed pan, or the chocolate pudding will stick to the bottom when on the flame. Be very careful about this.
Let’s start with the points to take care when preparing this divine and desirable pudding at home. Please go through these points mentioned below:
1 . As mentioned above take a heavy bottomed pan and measure all the ingredients and keep them ready on the kitchen counter, before you start.
2. In very simple words this chocolate pudding is like making a custard that contains cornstarch (corn flour) to make it thick. As you know when making a custard, it has a tendency to form lumps if the heat is not controlled and if you are not stirring it constantly.
To avoid these A) Use a heavy bottomed saucepan B) Cook it over medium low heat C) Stir constantly with a large heatproof rubber spatula.
Make sure when stirring you reach the bottom, sides and corners of the saucepan to prevent the pudding from sticking or scorching.
As you cook the pudding it may look lumpy but if you stir quickly the lumps will smooth out. If required, do take it down from flame for a couple of seconds to smooth out. Then back to the flame.
3 . Remember we are looking at a consistency which is like mayonnaise. When you reach near to that consistency turn off the flame. Because as it cools down, the pudding will thicken more.
4 . Make sure you chop chocolate into small pieces. Once the chopped chocolate, vanilla, butter (room temperature) or liquor are added into the hot cooked chocolate custard, avoid over mixing as the pudding is quite fragile at this stage. With a very light hand using a rubber spatula mix till you see all the ingredients have incorporated.
5 . If you like your chocolate pudding warm, then, by all means, eat it right away.
But if you like your pudding cold, simply press cling wrap onto the surface of the puddings. Make sure it’s touching the top surface, or you will have a film (skin) on the top as it cools. Refrigerate for a couple of hours.
Before pouring it into fancy glasses add some roasted nuts of your choice. You can add some chocolate shaving and cherries on the top before serving.
6 . You can make this chocolate pudding without the egg yolks. No other adjustments have to be made to the recipe. Leaving out the egg yolks doesn’t really affect the flavour of the pudding, but it does have a little effect on the texture. I found it little less silky.
3/4 cup of sugar
2 1/2 tablespoons cornstarch (corn flour)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 2/3 cup milk
1/3 cup of cream ( I have use Dlecta)
3 egg yolks (optional)
3 ounces good quality compound chocolate (finely chopped)
1 heaped teaspoon of coffee powder
1 tablespoon butter, room temperature (cut into small pieces)
1/4th cup chopped Roasted walnuts
Some cherries to add on the top
In a medium-sized heatproof bowl whisk together the sugar, cornstarch, cocoa powder, coffee powder, and salt. Then whisk in 1/3 cup of the milk to make a thick paste. Add the egg yolks and whisk into the cocoa paste mixture. Set aside.
Heat the remaining milk and cream. Bring this mixture just to a boil (the milk will start to foam up) and then remove from heat.
Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
Transfer the pudding mixture to a clean, heavy bottomed medium sized saucepan and place over medium-low heat. Cook, stirring constantly until the mixture thickens to the consistency of mayonnaise (about 3 – 5 minutes).
Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking. If required.
Add the finely chopped chocolate, and butter, stirring gently with a rubber spatula until the mixture is smooth.
Press plastic wrap onto the surface of the warm puddings to prevent a skin (film) from forming.
This pudding can be covered and stored in the refrigerator for a couple of days. Before pouring it into fancy glasses add some roasted walnuts and mix. You can add some chocolate shaving and cherries on the top before serving. Serve warm, at room temperature, or cold.