I’m a chocoholic, there’s no denying it. Sometimes you just want old fashioned chocolate pudding made fresh not from a box but from your pantry. The Beekman Boys (Brent Ridge and Josh Kilmer-Purcell of Fabulous Beekman Boys fame) have a simple, delicious and easy recipe for chocolate pudding in their recently released Heirloom Cookbook. The cookbook is filled with family recipes broken down by season making it easy to cook according to what’s plentiful for that season. This recipe can be made on the spur of the moment when nothing but something decadent and chocolately will do. The best part – it can be made with ingredients that are found in any pantry.
There are a few steps and a technique called “tempering”, which simply means pouring hot liquid into cold liquid so that it becomes the same temperature. In this case it’s adding some of the hot pudding mixture into room temperature egg yolks so that the eggs don’t cook and scramble in the pudding. Once the eggs are tempered then they are added back into the pudding in the saucepan. This step will ensure that you’re pudding is smooth and rich.
When I made this pudding I found that it’s better to cook the ingredients after the second step long enough to completely melt the sugar, otherwise the pudding will be gritty and not smooth. I didn’t find it necessary to substitute any ingredients like I sometimes do when I find a new recipe. Although I did use dark brown sugar (because that’s what my husband brought home from the store) and I didn’t have any measuring spoons clean so I more or less eye balled it with a kitchen spoon. For the semi-sweet chocolate the recipe calls for I used about ½ bag of chocolate chips.
If you want to make Rich Double Chocolate Pudding this is what you’ll need:
2 ¼ cups milk
½ cup light brown sugar
¼ teaspoon salt
3 Tablespoons unsweetened cocoa powder
2 Tablespoons cornstarch
3 large egg yolks
6 ounces semisweet chocolate, finely chopped
1 teaspoon pure vanilla extract
In a medium heavy-bottomed saucepan, combine 2 cups of milk, ¼ cup of the brown sugar, and the salt and bring it to a boil over medium heat.
In a medium bowl, whisk together the cocoa powder, cornstarch, and the remaining ¼ cup brown sugar. Gradually whisk in the remaining ¼ cup of milk until smooth.
Slowly whisk about half of the hot milk mixture into the cornstarch mixture, and then whisk it back into the saucepan. Stirring constantly, bring to a boil over medium heat and boil until thick, about 2 minutes. Remove from heat.
In a medium bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot pudding, and then return the yolk mixture to the saucepan. Return to the heat and cook, whisking constantly, until the pudding begins to sputter, about 2 minutes.
Place the chopped chocolate in a bowl. Scrape the hot pudding over the chopped chocolate. Cover and let stand for 5 minutes, then stir to combine and melt the chocolate. Stir in the vanilla and refrigerate until serving time.
The Heirloom Cookbook is filled with over 100 recipes and is available at bookstores nationwide. If you’re ever in Upstate NY and would like a chance to meet the Beekman Boys in person they have a store in Sharon Springs NY called the Beekman 1802 Mercantile where they sell not only their own goat’s milk soaps, lotions and cajeta (carmel sauce) but also other items that are handmade in and around Sharon Springs. Can’t make it Sharon Springs? Then check out their website www.beekman1802.com where you’ll find recipes, shop for their soaps, cheeses and other products and learn more about their life on their farm.