Chocolate pudding does NOT photograph well. I had two different set ups, a layered pudding dish with the pistachios and the spoon you see above, and took around 100 photos, only to have two come out not looking like dog doo on a spoon, to put a finer point on it. But I suffer for you, dear reader. Because I know whether you have a special someone in your life or you’re rocking the single life, you want, nay, NEED you some chocolate.
And not just a stupid little box of chocolates in the shape of a heart, but a rich, thick, hearty chocolate dish that doesn’t just fill your tummy–it damn near gives you a hug.
So let’s hug it out with my Dark Chocolate Pudding and Candied Pistachios.
Recipe:
Dark Chocolate Pudding
1 cup heavy cream
1 cup half n half
2 egg yolks
1/2 cup + 1 tablespoon sugar
2.64 oz chocolate (estimate if you have to)
1/8 cup of butter
2 1/2 teaspoons of cornstarch
*bring cream and half n half to a boil, then reduce to simmer
*when liquid is simmering, whisk sugar & yolks together in a stainless steel bowl, then add cornstarch
*Pour hot liquid over yolks while whisking. Place back on heat & whisk until thick. Strain into chocolate bowl, cool in ice bath.
Candied Pistachio Recipe
More of a method, really.
I take 1/4 cup of sugar and put it in a stainless steel pan. Add just enough water to moisten it, then bring to a boil. After 3 minutes or so at a boil, when it looks like the liquid has evaporated, I throw in around 1/2 cup of pistachios. Shake a bit, then spread out on a silpat. When cool, break up the chunks of pistachio and sugar with your hands and process in the food processor until you get chunky bit of candied pistachios. Store in a covered contained for two weeks, or sprinkle on top of your dark chocolate pudding and enjoy!
~LTG!
