Recipe: Campanile Chocolate Pudding with Whipped Cream or Whipped Creme Fraiche
Desserts - Puddings, GelatinCHOCOLATE PUDDING WITH WHIPPED CREAM
"Lighter and less intense than pots de creme, the creamy, comforting pudding with a whisper of mint added to the chocolate is very popular at the restaurant. We serve it in whiskey glasses."
4 cups whole milk
1 cup sugar, divided use
Pinch of salt
1⁄3 cup Dutch process cocoa powder
1⁄3 cup cornstarch
3 large egg yolks
2 ounces bittersweet chocolate (70%), finely chopped
2 tablespoons unsalted butter, cut in small pieces
2 teaspoons pure vanilla extract
1/5 teaspoon peppermint extract*
Whipped cream or Whipped Creme Fraiche (recipe follows) for serving
In a large saucepan, combine the milk, 1/2 cup of sugar, and the salt and bring to a boil over medium heat. Remove from the heat.
In a small bowl, combine the remaining 1/2 cup of sugar, the cocoa powder, and the cornstarch. Sprinkle this slowly into the milk, whisking constantly. Return to the heat and whisk constantly until thick and bubbling.
Remove from the heat, make sure the mixture isn't boiling, and one at a time, whisk in the egg yolks, then the chocolate, butter, vanilla, and peppermint extract. Whisk constantly until the chocolate has dissolved.
Return to low heat and whisk constantly until the mixture thickens again, being careful that it does not boil, then immediately remove from the heat and strain into a bowl.
Spoon into whiskey glasses (the pudding will fill about two-thirds of the glass) and cover with plastic. If you don't want a skin to form, place the plastic directly over the pudding. Chill in the refrigerator for at least 2 hours.
Top with a generous spoonful of whipped cream or whipped creme fraiche, and serve.
*Note how little peppermint extract is needed here. You have to use this ingredient with caution. Mint is delicious right up to the point where it turns awful.
WHIPPED CREME FRAICHE
3 tablespoons creme fraiche
1/2 cup heavy (whipping) cream
2 teaspoons sugar
Combine all of ingredients in a bowl and whip to soft peaks. Refrigerate in a covered bowl until ready to use.
Makes 8 servings
Source: New Classic Family Dinners by Mark Peel and Lucy Schaeffer - A sumptuous collection of the best "Family Dinner Night" recipes from Mark Peel's award-winning Los Angeles restaurant, Campanile
"Lighter and less intense than pots de creme, the creamy, comforting pudding with a whisper of mint added to the chocolate is very popular at the restaurant. We serve it in whiskey glasses."4 cups whole milk
1 cup sugar, divided use
Pinch of salt
1⁄3 cup Dutch process cocoa powder
1⁄3 cup cornstarch
3 large egg yolks
2 ounces bittersweet chocolate (70%), finely chopped
2 tablespoons unsalted butter, cut in small pieces
2 teaspoons pure vanilla extract
1/5 teaspoon peppermint extract*
Whipped cream or Whipped Creme Fraiche (recipe follows) for serving
In a large saucepan, combine the milk, 1/2 cup of sugar, and the salt and bring to a boil over medium heat. Remove from the heat.
In a small bowl, combine the remaining 1/2 cup of sugar, the cocoa powder, and the cornstarch. Sprinkle this slowly into the milk, whisking constantly. Return to the heat and whisk constantly until thick and bubbling.
Remove from the heat, make sure the mixture isn't boiling, and one at a time, whisk in the egg yolks, then the chocolate, butter, vanilla, and peppermint extract. Whisk constantly until the chocolate has dissolved.
Return to low heat and whisk constantly until the mixture thickens again, being careful that it does not boil, then immediately remove from the heat and strain into a bowl.
Spoon into whiskey glasses (the pudding will fill about two-thirds of the glass) and cover with plastic. If you don't want a skin to form, place the plastic directly over the pudding. Chill in the refrigerator for at least 2 hours.
Top with a generous spoonful of whipped cream or whipped creme fraiche, and serve.
*Note how little peppermint extract is needed here. You have to use this ingredient with caution. Mint is delicious right up to the point where it turns awful.
WHIPPED CREME FRAICHE
3 tablespoons creme fraiche
1/2 cup heavy (whipping) cream
2 teaspoons sugar
Combine all of ingredients in a bowl and whip to soft peaks. Refrigerate in a covered bowl until ready to use.
Makes 8 servings
Source: New Classic Family Dinners by Mark Peel and Lucy Schaeffer - A sumptuous collection of the best "Family Dinner Night" recipes from Mark Peel's award-winning Los Angeles restaurant, Campanile
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