Chocolate Almond Pudding
Prep Time
45 Minutes
Cook Time
45 Minutes
Yield
Serves 8
Description
All ingredients are available in the market
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Ingredients
- 2 each Eggs, Large
- ¾ Cup Sugar
- 2 Tablespoons Corn Starch
- 1 ¼ Cups Heavy Whipping Cream
- 1 Cup Milk
- 1 ½ Cups Biscotti, Hand Crumbled
- 3 ½ Ounces Bittersweet Chocolate
- ½ Cu
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p Almonds, Toasted
- 1/3 Cup Cocoa Powder, Sifted
Method of Preparation
- Combine the sugar and eggs in a large mixing bowl and whisk
- Add the cornstarch and whip until there are no lumps
- Combine the heavy cream and milk in a 3 quart sauce pot over low heat
- Once the liquid comes to a simmer, turn the heat off. Take about 1 cup of the hot liquid and slowly pour into the egg and sugar mixture while whipping constantly. This is called tempering. This prevents the eggs from scrambling.
- While constantly whisking, slowly pour the rest of the liquid until all is combined
- Pour the custard mixture back into the sauce pot and put over a medium-low heat
- Constantly whisk the custard until it heats and thickens. This should take around 5 to 10 minutes. Don’t let boil, but it should bubble occasionally.
- Remove custard from the heat and stir in the biscotti, chocolate, almonds and cocoa powder. Continuously stir until the chocolate is completely melted
- Portion the custard into individual cups and refrigerate at least 3 hours before serving
- Make sure to cover the cups with plastic so a film doesn’t form on the surface of the custard
- To serve, top the custard with whipped cream, crumbled biscotti, toasted almonds or fresh berries when they are season
Recipe Source
www.antoniosonline.com