A sacrifice had to be made.

There wasn’t going to be enough chocolate pudding left for me to partake in a midnight feast as well as savor some for breakfast as well.

I had to decide and decide fast.

The leftovers in question came by way of a chocolate workshop I hosted that evening along with Boon Chocolates of Sydney in the Electrolux Showroom and I had managed to sneak some of this super delicious pudding out the door without being detected.

As I held the container of rich dark smooth-as-silk pudding in my hands, mulling over my dilemma and weighing up my options, I ran the risk of being caught red handed.

Eenie meenie maini mo.

Using this sophisticated decision-tree process and reaching into the depths of our refrigerator I carefully hid my beloved pudding behind a bottle of Sparkling Shiraz, where it would sit in wait for a sublime breakfast fit for a Queen.

Queen of Chocolate Puddings

This simple pudding is made extra special by using good quality dark chocolate.

Ingredients:

180g Dark chocolate ~ I use one with 70% cocoa solids

3 cups of full cream milk

1/4 cup cornflour

1/2 cup caster sugar

1 tsp vanilla extract

Pinch of salt

Methodology:

Whisk together the milk, cornflour, sugar and vanilla extract.

If you have an induction cooktop as part of your kitchen equipment, pour the mixture into a medium sized pot and place on the induction cooktop on heat setting 5.

Allow it to come to a gentle simmer, stirring occasionally with a spatula so you can get into the bottom and sides of the pot.

If you are yet to discover the joys of induction cooking, place the milk mixture in a stainless bowl and set it over a pot of simmering water and cook gently ~ stirring with a spatula and scraping down the sides.

If lumps begin to form, whisk to remove as you are aiming for a smooth silky milk sauce that thickens slightly and is glossy and bright.

Once the mixture coats the back of a spoon and has thickened, turn the induction cooktop down to 2 or turn the pot of water to the lowest possible temperature setting.

Add in the chocolate and a pinch of salt and whisk well until the chocolate is evenly dispersed and the mixture is smooth and thick.

Strain the pudding through a fine sieve to remove any possible lumps and pour into 6-8 moulds whilst the mixture is still warm. If you allow it to cool to much, the pudding will be difficult to portion.

Cling film over the puddings, allowing the plastic wrap to gently sit on the tops of the puddings so as not to form a chocolate skin.

Allow to chill and set in the refrigerator for a minimum of 30 minutes before serving. These puddings can sit in the fridge for up to 48 hours before devouring.

To serve , top with chopped dark chocolate and roasted hazelnuts. Sprinkle with a tiny amount of sea salt flakes to help heighten the flavors.

Makes 6-8 puddings

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