Sunday, November 18, 2007

Double Chocolate Orange Pudding

This is a recipe that I have made up trying different recipes for chocolate pudding. It's very easy to make, and it is fast. You'll see that using boxed mixes etc is really not worth it:)

I don't like the vanilla taste too much, so I used Grand Marnier to get an orange flavor, but if you prefer substitute it with vanilla, and don't use orange zest gratings.

It's also great if you serve it accompanying your favorite berries. I love strawberries so I always add a couple next to the pudding. Go crazy with whipped cream on top, maybe with chocolate shavings too:))

I love dark chocolate so I use bittersweet chocolate, but you can use semi-sweet chocolate if you would like. Milk chocolate doesn't really work with these measurements.

You can adjust the thickness of this pudding by changing the cornstarch amount. The original recipe used 3 Tablespoons, but it was too thick for me. It was almost like a filling for a cake. If you prefer it, just adjust the cornstarch, you don't need to adjust any other measurements.



1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1,5 tablespoons cornstarch
1/4 teaspoon salt
2 cups light cream
3 ounces chopped bittersweet or semi-sweet chocolate
Pinch of orange zest
1 1/2 teaspoons Grand Marnier

In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt.

Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining 1 cup cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.

Remove the pan from the heat and add the chocolate, orange zest and Grand Marnier. Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth. (Do not stir too much or the pudding might thin out.)

Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or chill for at least 30 minutes or up to 8 hours.

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