Chocolate Pudding in Mini Pastry Shells

From YankeeMagazine.com — December 2010

From Yankee Magazine — December 2010

Puddings and Custards Recipes

• 2-1/4 cups whole milk, divided
• 1/2 cup sugar, divided
• Pinch salt
• 2 tablespoons cornstarch
• 3 tablespoons unsweetened cocoa powder
• 1 large egg
• 2 large egg yolks
• 5 ounces semisweet or bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter, cut into pieces
• 1 teaspoon vanilla extract
• Store-bought mini pastry shells
• Lightly whipped cream
• 1 tablespoon finely chopped pistachios with a pinch of salt (or ground chili flakes or whole almonds or pecans)

In a medium-size saucepan over high heat, combine 2 cups milk, 1/4 cup sugar, and salt; bring to a boil, stirring to dissolve the sugar. Remove from heat.

In a medium-size bowl, whisk together cornstarch, unsweetened cocoa powder, and remaining 1/4 cup sugar. Add remaining 1/4 cup milk and whisk until smooth.

Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce heat to moderately low and simmer, whisking constantly, until pudding is thick enough to coat the back of a spoon, about 2 minutes.

In a medium-size bowl, whisk whole egg with egg yolks. Gradually whisk about 1 cup of hot cocoa pudding into eggs until thoroughly incorporated; then scrape pudding back into saucepan. Cook pudding over moderate heat, whisking constantly, until it just comes to aa boil, about 2 minutes.

Strain pudding into a medium-size heatproof bowl. Add chopped chocolate, butter, and vanilla; whisk until chocolate and butter are melted and incorporated and pudding is smooth, about 2 minutes.

Transfer to a bowl or to six 6-ounce ramekins. Press a piece of plastic wrap directly onto the surface of the pudding and refrigerate until chilled.

To serve, place in a pastry bag and portion into pastry shells. Top with whipped cream; garnish with ground pistachios, chili flakes, or whole nuts, or make a mixed platter of all three.

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