Chocolate Pudding

[hantsbear]

I am on a continual search for the ultimate Chocolate Pudding.  I have tried "Entremets Flan" from France - a bit like a chocolate-y Creme Caramel and has to be cooked a little like Blancmange.  There's Swedish chocolate pudding - I impressed myself by being able to read the instructions.  The Angel Delight that we get over here is just bland and soap-y.  Currently, I am sourcing Jell-o Instant Pudding - initially from E-bay, but I have since found that I can get it in the two main department stores in Birmingham.

I am, naturally, curious as to what else is out there.

However, nothing has yet surpassed the Chocolate Cream Pie at Jim 'N Nicks in Birmingham AL.  And I am stuck in the wrong Birmingham!

Comments

[shaggycub.livejournal.com]

How about chocolate pots de crème? The prep's a little bitchy (the recipies I've seen have required a bain-marie) but doable. If I still had access to cooksillustrated.com, I'd fwd you their recipe-I think their's was a bit easier, more like ganache. This might be the actual recipe they pubished: http://keyingredient.com/recipes/31296/cooks-illustrated-pots-de-creme/

[marmtx.livejournal.com]

Try to make one with boiled sweetened codensed milk and cocoa powder :)

[hantsbear.livejournal.com]

I once made a chocolate ice cream from a Nigella Lawson recipe that was almost criminal...

[shaggycub.livejournal.com]

then there's the easiest one of them all-chocolate ganache. Temper semisweet chocolate with heavy cream. It's a little thick, so you'll have to serve it at room temp :-)

[fargonrob.livejournal.com]

Part of it, do you like Milk or dark chocolate?

If you like the deep dark rich chocolate and a pudding with that sort of richness then you need to skip most of the mixes.

Then again, you could do a custard, heavy cream, 4 yolks to 2 whites for eggs, a brown rice syrup or similar sweetener and then drizzle in while mixing some dark/semisweet (but not baking chocolate) high cocoa chocolate that you have added some extra dutch processed cocoa powder. Hit it with a touch of vanilla at the end and maybe the tiniest bits of a dark chili (it just makes the flavors pop, but if you can tell the chili is in there you have added too much, the idea is to add complexity to the background flavors).

An egg yoke can really enrich pudding..as an option. Best of luck, from everything I have heard chocolate across the pond is better than what we get in the US.

[hantsbear.livejournal.com]

For just simple chocolate, milk hits the spot every time. Nothing beats the creamy luxury of a good bar of, say, Thorntons. And I'm afraid Hersheys just doesn't do it for me.

But when your're cooking, it needs a good rich (minimum 70% cocoa solids) dark/semi-sweet chocolate. I used Montezuma's for the chocolate ice cream I made - they are a local organic chocolate manufacturer to where I used to live on the south coast. Fortunately I think I know of another supplier locally...