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From Daryl / Avery: What we do for love!!!
This recipe would definitely make Jenna, the protagonist from my Cookbook Nook series, shaky with all the steps. To keep me calm, I tried to channel her good friend Katie, the chef, to make sure I stayed focused. There are a lot of steps, but boy, was this worth it. My husband, Chuck, adores chocolate! And guess what? It's his birthday today. How could I say no? I adore him; he adores pudding. Get it?
Here's a cute picture of him back when I met him.
Can you see the twinkle in his eyes? That's why I fell in love with him. Oh, and his sense of humor, intelligence, heart...
He found this recipe while going through a Food Network magazine and begged me to make it. It comes from Sarabeth's Bakery in New York. We went there last fall and enjoyed a fabulous breakfast. By the way, Sarabeth’s started in Sarabeth Levine’s apartment kitchen. She has 13 restaurants in the city and is known for her pastries and other sweets.
Triple-Chocolate Pudding ala Sarabeth’s Bakery
(per Food Network Magazine)
Takes 25 minutes to put together, plus 3 hours cooling/chilling
3 tablespoons unsalted butter
4 ½ ounces semisweet chocolate (no more than 62% cacao)
1 ounce unsweetened chocolate
3 cups whole milk
1 cup sugar
¼ cup cocoa powder (I used Hershey’s)
3 tablespoons cornstarch
1/8 teaspoon fine sea salt (I used Kosher salt)
3 large eggs plus 1 egg yolk
¼ cup heavy cream
1 tablespoon dark rum
1 teaspoon vanilla extract
Whipped cream and shaved chocolate for topping (optional)
Melt the butter in a heatproof bowl or double boiler over a saucepan of hot (not simmering) water. Add the chocolate (you can chop if you wish) and stir until melted and smooth. About 5 minutes. Remove the bowl (or top of double boiler) from the saucepan, and set aside.
Whisk the remaining 2/3 sugar, cocoa, cornstarch, and salt in a medium bowl. Whisk in the eggs, egg yolk, and cream. Set aside.
Heat the milk and 1/3 cup of sugar in a medium saucepan over medium heat until it is steaming. You’ll see little bubbles around the edge of the milk. Do not overcook.
Gradually whisk half of the hot milk mixture into the sugar/cocoa mixture, whisking constantly. Then pour that mixture back into the saucepan with the remaining hot milk mixture. Whisk constantly and bring to a boil. Scrape the sides of the pan often. When it starts to boil, reduce the heat to low and let bubble for 30 seconds. It will thicken a lot!
Remove the saucepan from the heat. Strain the pudding through a sieve (with big holes) into a medium bowl. Add the melted chocolate mixture, rum, and vanilla, and whisk well.
Spoon the pudding into 6 jars or dessert bowls. Cover each wih plastic wrap. The wrap can touch the pudding surface. Pierce with the tip of a small knife. Let the pudding cool at room temp for 1 hour. Then refrigerate the pudding until chilled, at least 2 hours. [This can be made up to 3 days ahead.]
Remove the plastic wrap and top with whipped cream and shaved chocolate.
To shave chocolate, use either a grater or a knife. They make different looking pieces.
Happy birthday, my darling man!!
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