Chocolate Pudding

By • April 8, 2011 • 13 Comments

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Author Notes: 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
Amanda Hesser

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)
  1. Put the egg yolks and tapioca flour in a blender and blend on low speed until a light-colored paste forms.
  2. Combine the sugar, cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat. Turn the blender containing the egg and tapioca mixture back on low. Quickly and carefully, pour the hot milk mixture into the blender and increase the speed to medium. The heat will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise.
  3. With the blender running, add the chocolate in stages so it is emulsified into the pudding. When all the chocolate is added, strain the pudding into a serving bowl (or 3 to 4 serving bowls) and let it cool to room temperature before transferring to the refrigerator to cool completely. Top with whipped cream if you like.
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Comments (13) Questions (5)

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about 1 month ago cpc

I made this using nonfat milk in place of the heavy cream and whole milk and it was fantastic. The texture is so silky smooth. It's a great way to get calcium into my kids!

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over 2 years ago rederin

The flavor of this pudding is fantastic. I didn't have my thinking cap on when I made it, so added the chocolate before I blended. It still turned out great, but was more the consistency of mousse. I am not complaining! I will try again following the instructions. ;) Oh, and I couldn't find tapioca flour. Instead, I used quick cooking tapioca. I conducted a very cursory online investigation, and determined this was an all right thing to do. If anyone else has comments on the tapioca issue, I'd be interested to hear it.

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over 2 years ago Shipper

Hi. I am Dairy Free. Can I use canned coconut milk (thicker than refrigerated coconut milk) to use as the heavy cream? (cant use say tofu or nuts, either, btw). So...will that work? Thanks.

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over 2 years ago Teri.stein

This didn't work for me at all - I couldn't get it to emulsify. I used my vitamin at a setting of five - too slow? Too fast? I ended up with a delicious tasting custard but no pudding. What do you think went wrong?

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over 2 years ago Teri.stein

That would be my vitamix - thank you, autocorrect...

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Sounds like you did it correctly. When you say it didn't emulsify, do you mean it split or separated? Did you chill it before eating? It shouldn't get as thick as regular pudding -- should be more silky and light. Let me know what yours was like.

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over 2 years ago jblock

What kind of strainer?

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Sorry for the slow response! A fine mesh strainer -- fine enough to catch any tiny bits.

Stringio

about 3 years ago Matilda Luk

I tried this last night and the method works like a charm--the pudding thickened exactly as described and looks identical to the photos here. I've never liked cornstarch puddings much and eggy ones were custards, not puddings to me, so this tapioca one sounded intriguing. I'd say the tapioca was key--every recipe that calls for cornstarch calls for dissolving it in a little liquid first, then boiling it with the other liquid for a minute or two. These recipes also call for more cornstarch, as much as 1/4 cup--I wouldn't sub one for the other, especially in this recipe. The final product is much stiffer than chocolate puddings I made in the past--a colleague described it as "spoonable fudge".

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thrilled to hear you like it!

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over 3 years ago SugarDumplin'

I tried to make this recipe but I didn't have any tapioca flour. I substituted cornstarch instead, mixed the heck out of it, but it never thicken up. I'd like to try the recipe again. Any thoughts on what I might have gone wrong?

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almost 3 years ago ejm

Sugar - I think you need to stick with the tapioca flour for this method. Cornstarch needs heat longer and probably higher than this recipe will give it I think to thicken up.

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over 3 years ago Soozll

The sea salt in the ingredient list reads "1/2 cup teaspoon fine sea salt"