Emeril's Chocolate Pudding Extravaganza
Ingredients:
8 ounces bittersweet chocolate, chopped
8 ounces unsweetened chocolate, chopped
8 large egg yolks
2 cups sugar
½ cup cornstarch
1 teaspoon salt
7 cups milk
4 tablespoons unsalted butter, cut into bits and softened
3 ½ teaspoons vanilla
2 cups all-purpose flour
1 cup salted butter, melted
1 cup finely chopped walnuts
4 cups heavy cream
½ cup confectioners' sugar plus 3 cups sifted
16 ounces cream cheese, softened
Directions:
Preheat the oven to 350ºF.
Recipe courtesy Emeril Lagasse, originally appearing in "Emeril's Potluck," William Morrow Publishers, 2004, courtesy Martha Stewart Living Omnimedia
8 ounces bittersweet chocolate, chopped
8 ounces unsweetened chocolate, chopped
8 large egg yolks
2 cups sugar
½ cup cornstarch
1 teaspoon salt
7 cups milk
4 tablespoons unsalted butter, cut into bits and softened
3 ½ teaspoons vanilla
2 cups all-purpose flour
1 cup salted butter, melted
1 cup finely chopped walnuts
4 cups heavy cream
½ cup confectioners' sugar plus 3 cups sifted
16 ounces cream cheese, softened
Directions:
Preheat the oven to 350ºF.
- To make the pudding, melt the bittersweet and unsweetened chocolates in the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, stirring, until smooth. Remove from the heat.
- Beat the egg yolks in a small bowl.
- Combine the sugar, cornstarch, and salt in medium saucepan over medium heat. Add the milk in a stream, whisking constantly. Bring the mixture to a boil, whisking constantly to keep lumps from forming. Remove from the heat.
- Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the saucepan with the hot milk and bring to a simmer over medium-low heat. Simmer, whisking constantly, until thick and smooth, about 3 minutes. Remove from the heat and whisk in the melted chocolate, unsalted butter, and 2 teaspoons vanilla. Transfer to a large bowl. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate to cool.
- To make the crust, combine the flour, salted butter, and walnuts in a medium bowl. Stir to combine. Using your fingers press the mixture into a 9 x 13-inch baking dish, covering the bottom and coming a little bit up the sides. Bake until golden brown, about 45 minutes.
- To make the cream cheese filling, combine 2 cups cream, ¼ cup confectioners' sugar, and ¾ teaspoon vanilla in a large bowl. Whisk until stiff peaks form. Combine cream cheese and 3 cups sifted confectioners' sugar in a large bowl and cream using an electric mixer. Fold whipped cream into cream cheese mixture until just combined. Reserve for pudding assembly.
- To make whipped cream topping combine remaining 2 cups cream, remaining ¼ cup confectioners' sugar, and remaining ¾ teaspoon vanilla in a large bowl. Whisk until soft peaks form. Reserve for pudding assembly.
- When ready to assemble pudding, spoon chocolate pudding into prepared dish over walnut crust. Top with the cream cheese filling, cover, and refrigerate for at least 2 hours or up to overnight. Garnish with whipped cream just before serving.
- Makes 10 to 12 servings
Recipe courtesy Emeril Lagasse, originally appearing in "Emeril's Potluck," William Morrow Publishers, 2004, courtesy Martha Stewart Living Omnimedia
2 comments:
Mmmmmmmm chocolate.
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