I love chocolate pudding. As a child, I enjoyed eating the creamy stuff with a tiny spoon that would otherwise be used for stirring espresso. Now, overcome by nostalgia, I tend to do the same, savoring each swirl and slurp. But when my bowl is empty, I go back for more. This past year, I have made a few versions of this creamy dessert. For Cinco de Mayo a spicy semi sweet chocolate made with cayenne and cinnamon and topped with a vanilla whipped cream, a mild version with a layer of butternut squash pudding for a Latkefest potluck, and for Valentine's Day, a bittersweet chocolate pudding layered with a raspberry whipped cream.
Raspberries and chocolate are a perfect combination. This dessert is splendid for that special someone or for a larger crowd. Either way, this sweet treat will knock your valentines boxers off and have your family and friends begging for more.
Bittersweet Chocolate Pudding
- 8 large egg yolks
- 6 tablespoons of tapioca starch
- 1 cup sugar
- 2 cup heavy cream
- 4 cups whole milk
- 1 teaspoon of sea salt
- 2 teaspoons of vanilla
- 24 ounces of semi bittersweet chocolate
- Place egg yolks and tapioca flour in a bowl and whisk until creamy.
- Combine the sugar, cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat.
- Add the egg mixture slowly into the milk mixture and whisk. You are tempering the eggs from scrambling.
- Once mixture thickens add the bittersweet chocolate and whisk until incorporated.
Set-aside pudding in refrigerator to cool for assembly.
Raspberry Whipped Cream
- 2 cups of raspberries
- 3 cups of heavy cream
- 1/2 cup powdered sugar
- 1/4 teaspoon of vanilla extract
- Place 1 cup of raspberries in the bowl of a food processor; process until smooth. Press raspberries through a strainer and discard seeds.
- Add the heavy cream, raspberry puree, powdered sugar and vanilla in the bowl of a stand mixer. Whisk together until soft peaks form.
- Gently fold in to the whipped cream the remainder of the raspberries
Once the chocolate pudding is cooled, whisk again to loosen up the mixture. Place one layer of chocolate pudding in a large trifle bowl. Then top with the raspberry whipped cream. Repeat both steps again. Top with fresh raspberries, chopped chocolate or nuts. Refrigerate for a few hours before serving.
Note: You can half the recipe for a smaller crowd or for individual servings in parfait glasses.