Saturday, March 05, 2011

Espresso Chocolate Pudding with Frangelico

The Altitude Adjustment Section
How can something so simple taste so damn good? Good ingredients make this Chocolate pudding to die for!

3 cups half-and-half, divided
3/4 cups Dutch Process Cocoa Powder
1 cup sugar
1/2 teaspoon powdered espresso
1 pinch kosher salt
3 tablespoons cornstarch
1 teaspoon vanilla extract
6 ounces very good semi-sweet or bittersweet chocolate, chopped
2 tablespoons Frangelico or liqueur of your choice

In a large saucepan heat 2 cups of half-and-half, cocoa, sugar, salt, and espresso, stirring so that all ingredients are completely blended.

Whisk cornstarch into remaining half-and-half until smooth and thoroughly incorporated. Stir this into chocolate mixture. Cook on medium-medium high heat, stirring constantly until the pudding begins to boil and becomes noticeably thicker.
Remove from heat and stir in vanilla extract, chopped chocolate and liqueur, stirring until chocolate is completely melted and mixture is very smooth.

Divide into individual ramekins and place plastic wrap or parchment over the top, laying it flat against the surface of the pudding so that a skin doesn't form. Refrigerate till cold. Bernice would also remind you the person who makes the pudding gets to lick the pot.