Italian Chocolate Pudding Pastry Cream Recipe

There are many uses for this pudding pastry filling. Pies, tarts, parfaits, filling in between cake layers, trifles. The list goes on and on. To even make it more decadent you can add your favorite liqueurs for an adult version. This dessert pudding is so good you can eat it right from the pan like my kids and husband have done for years burning the roof of their mouths (smile). Of course it's that good that none of them let it cool first. It even smells great when its cooking. The hardest part is sharing it! On to the recipe!

3/4 cup chopped chocolate semi sweet chocolate (I use a very good grade chocolate like Lindt) for a darker fudge use 70% bitter sweet chocolate

1/2 cup + 1 tablespoon sugar

3 cups whole milk or half and half

1/4 cup corn starch

pinch of salt

1 tablespoon pure vanilla or favorite liqueur

Using a glass oven proof bowl over a pan of boiling water or a double boiler, melt the chocolate. Combine the corn starch, sugar and salt in the bowl. Whisk in the milk then use a silicone heat resistant spatula to blend all the dry ingredients. Pour all over into the double boiler bowl heating gently just until water is beginning to simmer. Stir constantly over the simmering water until pudding is thickened and coats the spoon like the photo, it's take around 5 minutes, then remove from heat and stir in flavoring.

I then place wax paper over the top to prevent the skin from forming. It's ready after cooling for around 30 minutes in the refrigerator to use in a gourmet dessert of just eat it plain! That's it. A perfect pudding, filling or dessert is ready to be made into your creation!

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