Tags: Chocolate Nuts & Seeds Quick Recipes Sweet Tooth
Years ago, we visited New Orleans and enjoyed some truly amazing food—red beans and rice, jambalaya, po’boys’, and of course, the almighty beignet. We spent the weekend eating everything in sight. And while I don’t normally play favorites, my absolute favorite treat of the trip was the warm chocolate pudding from Willa Jean.
It was just regular good ’ol chocolate pudding…nothing fancy…but it was WARM! What a stroke of genius! Instead of eating cold or room temperature pudding, they served it warm and topped with yummy, candied pecans. My life was forever changed, and I’ve never eaten cold/room temperature pudding since.
Now, this is the cocoa pudding recipe I’ve been making for years, but the idea of a warm pudding would work with any recipe. One thing I really must insist upon…always eat warm chocolate pudding topped with delicious, candied pecans. It’s the only way!
CHOCOLATE PUDDING
- 2 eggs
- ½ cup sugar
- 2 Tbsp cornstarch
- 2 Tbsp unsweetened cocoa powder
- 1 tsp salt
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 4 Tbsp butter
- 1 tsp vanilla extract
- 6 oz. chopped chocolate (at least 70% cacao)
HOW TO:
In a medium heatproof bowl, whisk eggs, sugar, cornstarch, cocoa powder, and salt to combine. Set aside.
In a heavy bottomed saucepan, bring cream, milk, butter, and vanilla to a simmer over medium heat. As soon as the mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add 1 cup of cream mixture to the egg mixture. Whisk tempered egg mixture into cream mixture in saucepan. Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes.
Remove from heat and add chopped chocolate. Whisk until chocolate is melted and pudding is smooth. Serve with candied pecans (recipe below)
CANDIED PECANS
- 1 large egg white
- 2 Tbsp sugar
- 1 cup pecans
HOW TO:
Preheat oven to 325°
Whisk egg white in a medium bowl until frothy. Whisk in sugar. Add pecans and toss until coated. Spread out onto a parchment-lined baking sheet.
Bake, tossing every 10 minutes, until browned and dry, 25-30 minutes.
Let cool.
NOTE: Leftover pecans can be stored in airtight container at room temperature.
