The Gleeful Gourmand: A Dessert To Fall in Love With!

Monday, February 7, 2011

A Dessert To Fall in Love With!


Valentine’s Day. You can think out of the box all you want and switch things up if you’re making a meal at home, but let’s not fool ourselves: Nothing says romance and this holiday like chocolate. As a professed chocoholic, I will take it any way I can get it. But I’m telling you right now there is nothing to compare with the dessert I’m about to share with you. It is the kind of dessert that will seduce you. It demands your attention, and will not be ignored. It will literally sweep you off your feet.

It is pudding.

But wait! Not just any pudding! This is the pudding to end all puddings. It is so rich, velvety, and thick that when you serve it up, you cut it like it’s a pie. This is a lustful pudding – the kind of chocolate decadence that makes your eyes roll in the back of your head and makes you moan in involuntary supreme satisfaction. It takes a little time and care, but if you play your cards right, this one is a showstopper. Which brings me to my next point – this isn’t just for Valentine’s Day! I love bringing this dessert out for entertaining as well.

Hell even if I was completely alone and had no friends and never entertained I would still whip this up and eat of it liberally. It is that good. And I found it last year in Better Homes and Gardens. You just never know when something will jump off the page and rock your world. Prepare to be amazed, chocolate lovers:

Chocolate Pudding Wedges with Cinnamon Toasts

2/3 cup natural unsweetened cocoa powder
¼ cup granulated sugar
¼ cup cornstarch
¼ tsp. salt
3 cups whole milk
½ cup whipping cream
10 oz. bittersweet chocolate (60% to 62% cacao), chopped
2 Tbsp. dark rum (optional)
2 tsp. vanilla extract
¼ cup packed brown sugar
2 Tbsp. unsalted butter, melted
1 tsp. ground cinnamon
12 ¾-inch baguette slices

1. In a large heavy saucepan whisk cocoa powder, granulated sugar, cornstarch, and ¼ tsp. salt. Add ½ cup of the milk; whisk to a smooth paste. Whisk in remaining milk and whipping cream. Stir constantly over medium heat until pudding thickens and begins to bubble at edges. Stir 30 seconds more. Add chocolate, stir 1 minute to melt. Remove from heat; stir in rum and vanilla.
2. Transfer pudding to lightly oiled 9-inch deep-dish pie plate. Cool, uncovered, for 2 hours at room temperature. Cover and refrigerate overnight.
3. For cinnamon toasts, in small bowl combine brown sugar, butter, cinnamon, and 1/8 tsp. salt. Spread on one side of each baguette slice. Place on baking sheet. Broil 5 to 6 inches from heat for 2 to 3 minutes or until toasted and sugar mixture is bubbly.

A couple of notes: Cut pudding in wedges. Don’t skip the baguettes. The flavor combinations are spectacular. But watch your time. There have been a few times where I’ve been distracted and burned the toasts easily.

Don’t skimp and buy cheap chocolate. Cheap chocolate has no place in this recipe. Splurge for Ghirardelli or Lindt, and prepare to be seduced.

3 comments :

Elizabeth said...

Okay, if you like pudding, then you'll also love - and I mean love - this recipe. My friend Meredith introduced me to it. It's called Crack. Here's the recipe and don't worry, it doesn't have to look as beautiful as it does in the picture. Actually I think it tastes better if it is messier. Trust me, try it.

http://www.kraftrecipes.com/recipes/graham-cracker-eclair-cake-105225.aspx

Jenna said...

Yes!! I have made that recipe, and it is AWESOME. It's so easy, and the recipe I have actually serves, like, 20. Yeah, and mine never comes out looking like that picture, but man is it good. :)

Kiki said...

Having had this recipe before (made by Jenna), it IS PHENOMENAL. Plus, there's a lot of leftover rum to drink. :)

Post a Comment