Tuesday’s Taste Tempters 10.16.12
Posted: Tuesday, October 16, 2012 8:00 pm
Today’s recipes come from the cookbook “The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer” (ISBN: 978-1-4494-1832-8/$29.99) by Barbara C. Unell and Judith Fertig.
Old-Fashioned Chocolate Pudding with Fresh Berries
1/4 cup unsweetened cocoa powder
1/4 cup unsifted cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 tablespoon instant regular or espresso coffee
1/4 teaspoon freshly grated nutmeg
1 large egg at room temperature
2 1/2 cups 2 percent milk
1 tablespoon cold unsalted butter, cut into pieces
2/3 cup semisweet chocolate chips
2 teaspoons vanilla extract
1 pint fresh raspberries or strawberries
In a medium saucepan, whisk the cocoa, cornstarch, sugar, salt, coffee and nutmeg together. In a bowl, whisk the egg and milk together. Pour half of the milk mixture into the dry cocoa mixture and whisk until blended and smooth. Whisk in the remaining milk mixture and use a spatula to get around the perimeter of the pan. Place the saucepan over medium heat and whisk on and off for about 5 minutes, until steam rises from the edges of the pan.
Slowly whisk in the butter and chocolate chips without stopping (to avoid lumps) for 4 to 5 minutes, until the pudding starts to thicken and looks smooth. As soon as you see big bubbles rise to the surface, keep whisking for 1 minute longer to finish cooking the cornstarch. Remove from the heat, stir in the vanilla and set aside to cool. If you don’t want a skin to form on the surface, place plastic wrap or oiled parchment paper directly on the pudding.
To serve, spoon the pudding into bowls, top with a dollop of Little Black Dress “whipped cream,” if you like, and scatter with berries.
Little Black Dress Whipped Cream
For every 1/2 cup creamy, thick nonfat Greek yogurt, whisk in 2 tablespoons honey until smooth.
Cover and keep refrigerated for up to 1 week.
Published in The Messenger 10.16.12