Alison Roman’s A Bowl of Salted Chocolate Pudding
Made with bittersweet chocolate for a rich flavour and topped with a tangy whipped cream, this chocolate pudding from Alison Roman is a heavenly dessert to be shared amongst friends.
Introduction
Not unlike vanilla pudding (a.k.a. Vanilla Pastry Cream, page 158 of Sweet Enough), this salted chocolate pudding should simply be celebrated for what it is – which is a bowl of melted chocolate made spoonable and consumable by a LOT of dairy (plus some sugar, egg yolks and cornflour, as is customary for pudding). My favourite way to consume this sexy, hedonistic number is not in dainty little cups. No, this pudding wants to be served in one giant bowl, topped with a tangy yoghurt – or sour cream – laced whipped cream and lots of flaky salt, with nothing but a handful of spoons for individual indulging. No personal bowls, no serving utensils. This giant bowl of silky chocolate is meant to be shared with friends and lovers. (Alternatively, use it to make friends and lovers – works every time.)
Ingredients
| 140g (5oz) | bittersweet chocolate (65%–70% cacao), finely chopped |
| 360g (1½ cups) | thick (double/ heavy) cream |
| 360g (1½ cups) | full-cream milk |
| 30g (¼ cup) | unsweetened (Dutch) cocoa powder |
| 165g (¾ cup) | sugar |
| 3 large | egg yolks |
| 30g (¼ cup) | cornflour (cornstarch) |
| 1 tsp (4g) | kosher salt |
| 1 tsp (5g) | vanilla extract |
| 50/50 (Tangy Whipped Cream - see below) | |
| flaky sea salt, for serving | |
| cookies, such as chocolate wafers or gingersnaps, for crumbling or dipping | |
| 50/50 (Tangy Whipped Cream) | |
|---|---|
| 235g (1 cup) | thick (double/heavy) cream |
| 290g (1 cup) | full-cream Greek-style yoghurt or full-fat sour cream |
| 40g (⅓ cup) | icing (confectioners’) sugar |
| small pinch of | kosher salt |
Essential kit
You will need: a large heatproof bowl.
Method
Place the chocolate in a large heatproof bowl.
In a medium pot, heat the cream, milk, cocoa powder and 6 tablespoons of the sugar over medium–high heat, whisking constantly until the mixture comes to a bare simmer, 8–10 minutes. Remove from the heat.
In a separate large bowl, whisk the remaining sugar with the egg yolks, cornflour, salt and vanilla, until the mixture is lump-free and pale in colour. Whisking constantly, ladle in some of the hot cream mixture and whisk until completely blended. Add a little more at a time, until half the cream mixture is combined with the egg yolk mixture, then transfer to the pot with the remaining cream mixture.
Return the pot to medium heat and, whisking constantly, cook until the mixture has transformed from thin and watery to thick and custardy, with the occasional bubble popping up, 3–5 minutes.
Immediately pour the hot mixture over the chocolate and let sit for a minute or two, giving the bowl a shake to help the chocolate settle as it melts. Whisk the mixture until you have an ultrasmooth, silky pudding.
Transfer to a large bowl or flat baking dish; a 20 × 20cm (8in) dish works well. Cover with plastic wrap, placing it directly on the surface of the pudding. Refrigerate until the pudding is completely set – at least 3 hours, and up to 48 hours.
Eat with: At the end of your next gathering, when the lights are low and the music is loud and you think you’ve run out of wine but find that one extra bottle in the back of the fridge – that’s the moment to bring out this bowl of chocolate pudding.
Do ahead: Chocolate pudding is proudly sturdy and can stay in your fridge, covered tightly, for up to 5 days.
50/50 (Tangy Whipped Cream)
Makes about 2 cups
In a medium bowl, and using a whisk (or, if you really would like, an electric hand-held mixer), whisk the cream until it’s starting to thicken and has soft, medium peaks, 2–4 minutes or so.
Add the yoghurt, icing sugar and salt and continue to whisk until it looks like gorgeous, pillowy whipped cream (you’ll know when you know), another 2–3 minutes.
Eat with: Every dessert under the sun.
Do ahead: Best made right before using.
Reviews
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