Updated: Apr 4
I would like to announce that chocolate is my next obsession. You will be expecting lots of chocolate recipes these coming months. Yes, lots! I will kickstart the obsession with this simple chocolate pudding. This isn't your typical pudding. Do not expect mousse-jelly-like pudding here; if you are looking for a mousse, it is called a mousse, if you are looking for jelly, it is called a panna cotta. What you get here is a thick, almost hot chocolate-like, pudding.
Once you understand that, let's talk about the recipe. There are lots of different ways to do this. One is to create a roux with flour and butter, then adding in the milk and chocolate. I personally find that by creating a roux, the pudding will turn out lumpy. It is quite inevitable. I also find that a roux doesn't really add any depth in terms of flavors to the chocolate pudding. Butter and milk don't really do much. To simplify the recipe, I decided to add the rest of the ingredients in stages, into lukewarm milk. In that way, lumps can be prevented.
Instead of butter, I used olive oil. Yes, olive oil. But not extra virgin olive oil, cos it is too strong and will overpower everything else. Olive oil adds that minty depth to the flavor profile. To enhance that depth, I also added amaretto and cayenne. You will get some complexities aftertaste which will linger at the back of your mouth for a while. Of cos, to make this pudding even more Italian, I garnished with some crushed amaretti biscuits. The torture is to wait for it to set and chill in the fridge for hours before serving.
Whole Milk Lukewarm, 250g
Demerara Sugar, 1 TBSP
Unbleached All Purpose Flour, 1/2 TBSP
Amaretto Italian Liqueur, 2 TBSP
Pure Vanilla Paste, 1/2 TBSP
Olive Oil, 25g
Dark Chocolate At Least 70% Preferable Valrhona or Callebaut, 75g
Sea Salt, Pinch
Amaretti Biscuits Crushed, 2
Please visit my "Amaretti Biscuits" page for the recipe.
In a sauce pot, add milk, sugar, flour, amaretto, vanilla and olive oil.
Turn the heat up to medium.
Whisk until well combined and until the sugar has dissolved.
Once bubbles start to form along the edge, add in the chocolate.
Continue to whisk until the chocolate has melted and fully homogenized.
Once the mixture starts to simmer with large bubbling, remove from heat.
Add in salt and cayenne.
Give it a final stir.
Set and chill in the fridge to thicken for at least 4 hrs.
Transfer into serving bowls or cups.
Garnish with some crushed amaretti biscuits.
Here's the recipe video: