How to Make Triple Chocolate Pudding

How to Make Triple Chocolate Pudding There are three reasons for the chocolate pudding on Valentine’s Day number one, easy. Number two, perfect ending to a meal with your partner for you’re getting ready a little evening activity, doesn’t fill you up. Number three, there’s nothing wrong, nothing wrong at all just sitting on your couch in front of the tube alone on Valentine’s Day would have add a chocolate pudding. First, we’re going to mix together the dry ingredients. Here’s three tablespoon of sugar, one, two, three and then we’re going to take two tablespoon of cocoa, one, two and the super chocolate, cornstarch thickens it. You have puddings that’s like giggly thing and if you’ve ever get Chinese food and you put them on the fridge and you’re going to reheat the next day like oh my God that’s weird all gelatiness and giggly cornstarch. So we’ve got again, three tablespoon of sugar, two cocoa and two cornstarch. Then I’m just going to whisk these puppies together, not a big deal and turn on my fuego and then I’m going to add ½ cups of milk. I’m going to add it slowly, whisk it in enable to least some pieces of the power mixture don’t get sucked up in the milk like check this out all that gunk on the side now boiling out. So I’ve got this cool tool which is just like a little scrawny spatula. Who would mark it that way? Here’s the scrawny spat but you can use this to get into the sides and then it will take all the gunk off the sides. And then we just want to take this to a simmer. Now, look at this consistency, see how like wet and water your milky this is that the cornstarch is going to give the milk that like thick consistency, comeback here when it simmers and you’ll see it will be really thick. While that’s getting going I’m going to go ahead and separate some eggs. I’m going to need two egg yolks for this. Egg yolks do two things for pudding. It makes it thicker and it also gives great flavor. I forgot my pinch of salt I’m going to put that in right now, the three finger pinch. I’m going go to ahead and whisk these eggs together. So forget it I don’t need the whisk. I’m just going to use my scrawny spat. Alright cool, now we got it, alright I want you to see this. See how it’s like thick and kind of giggly. It’s not the texture of milk anymore that’s the cornstarch coming to a certain temperature. I believe it’s about 180 degrees and thickening with the milk. That’s the pudding consistency we’re looking for. Alright perfect. Now, we’re going to take some of this and stir it into the eggs. So we’re tampering the egg and slowly bringing them up to a higher temperature and then we go. We get the scrawny spat again get off your last bit, cool. You see that? That’s pudding texture that’s what we want. Now, I’m going to put in a generous 1.4 cup of white chocolate chips I’m boiling it and a generous ¼ cup of the bittersweets, a little bit of vanilla a quarter teaspoon. I’m going to actually put in a squeeze of lemon juice. This is so heavy I just want a little bit of acidity in here. I really want lemon flavor but I want to perk up the flavors. I’m going to take a little taste to this because that’s how I roll. But why do we ever serve pudding hot like we’re going to wait for this to separate an hour? Not necessarily especially if you’re alone in couch watching a Grey’s Anatomy or something like that. You eat like this, it’s fine. Now, I’m going to divide it between these two cups so it’s servings for two. If you like that funky skin on top of your pudding because like that’s how your mom made it that’s totally cool. You just throw it in the fridge now. But if you don’t like the funky skin on top of your pudding you just put a little bit of a surround wrap on top, put it straight on the pudding and then let it sit in fridge. Okay, now, we’re going to make some whip cream to put on top and because it’s Valentine’s Day we’re going to go the extra mile, we’re going to make a flavor good for you. First, I’m going to take about a ¼ cup of heavy cream, it’s going to double at least in volume. So I don’t need a ton. I’ll make ¾ of a cup of heavy cream. And I’ve got some Baileys. I love the flavor of Baileys so I’m going to put in like tablespoon of Baileys. A little bit goes a long way and in desserts since we’re not really going to cook this out you’ll be surprise how intense the boozy flavor comes through said I don’t to have too much so we’re just going to whip it. I’m going to take a little bit further, the flavor is good. Baileys is so good. Alright, I think this is perfect, the texture is great and my pudding has been sitting for about an hour so let’s grab them. Happy Valentine’s Day!