Chocolate Pudding Recipe
Recipe: Classic Chocolate Pudding
History of Chocolate Pudding:
Chocolate pudding has been enjoyed for centuries and has evolved into a beloved dessert across the globe. Originating in Europe, it was initially made with cocoa powder, milk, and sugar. However, the recipe evolved over time to incorporate other ingredients, including bread crumbs and eggs, as seen in this classic recipe.
Did you know that the word "pudding" originally referred to a savory dish? In the 17th century, the term gradually began to encompass sweet dishes as well. Chocolate pudding gained popularity in the 19th century and has since become a staple in many household's dessert repertoire.
Total Preparation Time: Approximately 1 hour
- 1/2 pound of Baker's chocolate, grated
- 1/2 pint hot milk
- 1/2 cup bread crumbs
- 1 cup powdered sugar
- 6 eggs, separated
- Cold water
- Cream (for serving)
1. Grate the Baker's chocolate finely and set it aside.
2. In a saucepan, heat the milk over low heat until it is hot but not boiling.
3. Add the grated chocolate to the hot milk and stir until the chocolate is completely melted.
4. Incorporate the bread crumbs, powdered sugar, and the beaten egg whites into the milk and chocolate mixture. Mix thoroughly until well combined.
5. Prepare a melon mold by wetting it with cold water. This will make it easier to release the pudding later.
6. Pour the mixture into the wetted melon mold, ensuring it is evenly distributed.
7. Place the mold in a large pot and add enough water to reach halfway up the sides of the mold.
8. Cover the pot with a lid and bring the water to a boil. Reduce the heat to a simmer and let the pudding cook for about three-quarters of an hour, or until it sets and becomes firm.
9. Carefully remove the mold from the pot and let it cool for a few minutes.
10. Once the pudding has cooled slightly, gently flip the mold onto a serving plate to release the pudding. The pudding should easily slip out of the mold if it was properly wetted.
11. Serve the chocolate pudding with a dollop of creamy, cool whipped cream or prepare the following sauce for a luscious topping.
1. Beat the egg yolks until they become light and frothy.
2. In a separate saucepan, heat the wine and sugar over low heat until the sugar is completely melted.
3. Remove the wine and sugar mixture from the heat and quickly stir in the beaten egg yolks. It is important to add the eggs quickly to avoid curdling.
4. Return the saucepan to low heat and cook the sauce, stirring continuously until it thickens slightly. Be careful not to overcook to prevent the eggs from scrambling.
5. Remove the sauce from the heat and let it cool slightly before serving it alongside the chocolate pudding. The sauce adds an extra layer of sweetness and flavor to the dessert.
Similar Recipe Dishes:
- Chocolate Mousse: This airy and decadent dessert is made with melted chocolate, whipped cream, and beaten egg whites, resulting in a smooth and velvety texture.
- Chocolate Custard: This rich and creamy dessert is made with eggs, milk, sugar, and chocolate, creating a silky-smooth consistency when baked or chilled.
- Chocolate SoufflÃ©: This elegant and impressive dessert is made with whipped egg whites, sugar, and melted chocolate, resulting in a delicate and airy dessert that rises beautifully in the oven.
Enjoy your homemade classic Chocolate Pudding and have fun experimenting with various toppings and variations to make it uniquely yours!