Recipe: Spiced Chocolate Pudding (using cardamom and star anise)

SPICED CHOCOLATE PUDDING

"Forget what you know about chocolate pudding. Instead, imagine a softer, creamier version of a richly spiced handmade truffle."

3 cups heavy (whipping) cream
8 cardamom pods
4 whole star anise
1 vanilla bean, split lengthwise in half, seeds scraped out, and seeds and pod reserved (or 2 teaspoons vanilla extract)
1/2 teaspoon salt
3 1/2 gelatin sheets, soaked in cold water and drained (or 2 1/2 teaspoons powdered gelatin, softened in 3 tablespoons cold water)
9 1/2 ounces bittersweet chocolate, roughly chopped
1 cup whole milk

Put the cream, cardamom, star anise, vanilla seeds and pod, if using, and salt in a small saucepan and bring to a simmer over medium heat. Remove from the heat and let the mixture sit, uncovered, for 30 minutes.

Set the pan over medium-low heat, add the gelatin, and stir until dissolved. Add the chocolate and stir until melted and smooth. Stir in the milk and vanilla extract, if using, then remove from the heat and strain through a fine-mesh sieve.

Divide among 8 serving cups or bowls and refrigerate until set, at least 3 hours.

Makes 8 servings
Source: The Sweet Spot: Asian-Inspired Desserts by Pichet Ong and Genevieve Ko