A sacrifice had to be made.
There wasn’t going to be enough chocolate pudding left for me to partake in a midnight feast as well as savor some for breakfast as well.
I had to decide and decide fast.
The leftovers in question came by way of a chocolate workshop I hosted that evening along with Boon Chocolates of Sydney in the Electrolux Showroom and I had managed to sneak some of this super delicious pudding out the door without being detected.
As I held the container of rich dark smooth-as-silk pudding in my hands, mulling over my dilemma and weighing up my options, I ran the risk of being caught red handed.
Eenie meenie maini mo.
Using this sophisticated decision-tree process and reaching into the depths of our refrigerator I carefully hid my beloved pudding behind a bottle of Sparkling Shiraz, where it would sit in wait for a sublime breakfast fit for a Queen.
Queen of Chocolate Puddings
This simple pudding is made extra special by using good quality dark chocolate.
180g Dark chocolate ~ I use one with 70% cocoa solids
3 cups of full cream milk
1/4 cup cornflour
1/2 cup caster sugar
1 tsp vanilla extract
Pinch of salt
- Whisk together the milk, cornflour, sugar and vanilla extract.
- If you have an induction cooktop as part of your kitchen equipment, pour the mixture into a medium sized pot and place on the induction cooktop on heat setting 5.
- Allow it to come to a gentle simmer, stirring occasionally with a spatula so you can get into the bottom and sides of the pot.
- If you are yet to discover the joys of induction cooking, place the milk mixture in a stainless bowl and set it over a pot of simmering water and cook gently ~ stirring with a spatula and scraping down the sides.
- If lumps begin to form, whisk to remove as you are aiming for a smooth silky milk sauce that thickens slightly and is glossy and bright.
- Once the mixture coats the back of a spoon and has thickened, turn the induction cooktop down to 2 or turn the pot of water to the lowest possible temperature setting.
- Add in the chocolate and a pinch of salt and whisk well until the chocolate is evenly dispersed and the mixture is smooth and thick.
- Strain the pudding through a fine sieve to remove any possible lumps and pour into 6-8 moulds whilst the mixture is still warm. If you allow it to cool to much, the pudding will be difficult to portion.
- Cling film over the puddings, allowing the plastic wrap to gently sit on the tops of the puddings so as not to form a chocolate skin.
- Allow to chill and set in the refrigerator for a minimum of 30 minutes before serving. These puddings can sit in the fridge for up to 48 hours before devouring.
- To serve , top with chopped dark chocolate and roasted hazelnuts. Sprinkle with a tiny amount of sea salt flakes to help heighten the flavors.
Makes 6-8 puddings