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
3 to 4
large egg yolks
plus 1 teaspoon sugar
fine sea salt
66% cacao dark chocolate, chopped
Unsweetened whipped cream, for serving (optional)
In This Recipe
Put the egg yolks and tapioca flour in a blender and blend on low speed until a light-colored paste forms.
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.
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.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.