Chocolate Pudding: This chocolate recipe is drawn from Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene. The ground savoiardi give it a slightly granular texture that's quite nice.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 3 1/2 cups (825 ml) milk
- 3/8 cup (75 g) sugar
- 2 ounces (50 g) savoiardi (light airy cookies, substitute ladyfingers if need be)
- 2 ounces (50 g) bitter chocolate
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup (50 g) sugar
Preparation:
Grate the chocolate into the milk, set the mixture on the fire, and when it comes to a boil, add the sugar and the savoiardi, crushing the latter with your fingers as you drop them into the pot. Stir the mixture occasionally to keep it from sticking, and, after it has boiled for a half hour, put it through a strainer. Once it has cooled, beat the eggs and stir them in together with the vanilla.
Heat 2 tablespoons of water in a small pan, dissolve the quarter cup of sugar in it, and use the resulting syrup to coat the inside of a smooth-sided mold. Pour the pudding into the mold and heat it over a double boiler for 40 minutes.
Let the chocolate pudding cool. To unmold it, cover it with a serving dish and flip the pudding and the dish while holding them pressed together. Wipe the mold with a cloth dipped in hot water and lift the mold free.
Yield: 4-6 servings chocolate pudding.
Heat 2 tablespoons of water in a small pan, dissolve the quarter cup of sugar in it, and use the resulting syrup to coat the inside of a smooth-sided mold. Pour the pudding into the mold and heat it over a double boiler for 40 minutes.
Let the chocolate pudding cool. To unmold it, cover it with a serving dish and flip the pudding and the dish while holding them pressed together. Wipe the mold with a cloth dipped in hot water and lift the mold free.
Yield: 4-6 servings chocolate pudding.
