Chocolate Pudding with Bourbon Whipped Cream
MUSIC PAIRING: Boyz II Men, II
Chocolate pudding. The mere thought brings me right back to middle school when I would do anything in the world to trade my apple for someone’s little cup of Jell-o chocolate pudding. For SURE when said pudding was the chocolate and vanilla swirls one. Since nobody in the history of the world would trade pudding for an apple, I would often sit and creepily stare while other kids slurped down their pudding without a care. Seriously, I would do that weird open and close-mouthed thing where you’re simulating eating because you’re staring so hard at someone else doing it.
I actually don’t love pudding. In reality, it reminds me of my teenage years working at a retirement home where we served lots of gelatinous foods to old people. While I loved many of those people, I did not love some of the things we had to do with their food. Particularly every night when we had to defrost a frozen block of the same dinner that everyone else was eating, just pureed and frozen. We would heat it up and then serve it in a glass with a straw for this one little lady, sweet woman that she was. But please imagine a pureed steak dinner that is microwaved into a warm, savory milkshake. I still sort of twitch when I think about it.
Sorry to put images like that in your mind when we’re supposed to be talking about delicious chocolate pudding with bourbon whipped cream. Bourbon! It makes everything better so let’s focus on that. This was the last recipe I did for the beer tasting. Yes, that was back in August of last year and yes, I totally forgot to post this until now. Whoops! I was excited to pair Bathtub Brewhouse’s sweeter toned German chocolate cake porter and toffee cream ale with this pudding. The malty, chocolate notes in both really made the pudding shine in my opinion.
This recipe was super easy and I liked it. Is it my favorite chocolate pudding ever? No, but it’s straight forward and good. So, why mess with an easy thing? That’s what she said. Zing!
Why Boyz II Men? Since chocolate pudding makes me think of middle school, I figured each of you would enjoy the group that pretty much defined my middle school years. You’re welcome. PS – Edward Cauthorn, if you’re reading this, know that I still revel in the memory of our dance to ‘end of the road’ from the 8th grade trip to DC.
- 1/4 cup (30 grams) cornstarch
- 1/2 cup (100 grams) sugar
- 1/8 teaspoon salt
- 3 cups (710 ml) whole milk
- 6 ounces (170 grams) semi- or bittersweet chocolate, coarsely chopped (or 1 cup good chocolate chips)
- 1 teaspoon (5 ml) pure vanilla extract
- Combine the cornstarch, sugar and salt in a medium saucepan, Slowly whisk in the milk, in a thin steam at first so that lumps don’t form, then more quickly once the cornstarch mixture is smoothly incorporated. Place over medium-low heat and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 10 minutes or so (slower over lower heat is better, to give the cornstarch time to cook), before it starts to simmer, the mixture should begin to thicken, enough that it will coat the back of a spoon. Add the chocolate and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is quite thick. Remove from heat and stir in the vanilla.
- If you’re concerned about lumps: Run mixture through a fine-mesh strainer.
- Distribute among individual pudding cups or one large serving bowl, and chill until it is cool and set, about 2 to 3 hours.
- If you dislike pudding skin: Put plastic on top of the pudding and smooth it gently against the surface before refrigerating.
- 1 cup heavy cream, chilled
- 1 tablespoon bourbon
- 1/2 teaspoon sugar
- 1/4 teaspoon pure vanilla extract
- Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is softly whipped. Serve.
- I added another tablespoon of bourbon which I'm sure doesn't shock you.
- Also, as a tip, if you whip the cream in a bowl over ice, it makes it much easier and better.