For months, Alex Talbot, one half of the duo behind the ingenious blog, Ideas In Food, has been telling me I had to try the chocolate pudding from their new book. The entire pudding is assembled, and the eggs cooked and thickened, in a blender. The texture, spun by tapioca flour (rather than cornstarch) is otherworldly, he promised.
Talbot’s and Aki Kamozawa's recipe satisfied every wish. Merrill compared its richness to Italian hot chocolate. Another food52er described its texture as having the bouncy elasticity of diner pudding. It was sleek and charming, not at all daunted by the demands of satisfying childhood memories.
Adapted from “Ideas for Everyone” by H. Alexander Talbot and Aki Kamozawa
Serves 3 to 4
- 2 large egg yolks
- 3 tablespoons tapioca flour
- 1/4 cup plus 1 teaspoon sugar
- 1/2 cup heavy cream
- 1 cup whole milk
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 6 ounces 66% cacao dark chocolate, chopped
- Unsweetened whipped cream, for serving (optional)
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