#3 - Sarabeth's Bakery

So we had a dinner party (you'll find a LOT of posts will start this way!)

First of all - Jeremy made the most delicious beef stew ever.  It was so good, in fact, that I am giving you the link.  This woman must be some kind of beef stew goddess because, as I just said with the chicken, I don't really love beef stew.  But I will dream about this one.

I was in charge of dessert and, lucky for us, Sarabeth was next in our cookbook line.  We (and by we I mean Jeremy and by Jeremy I mean I did not complain one bit) chose Triple-Chocolate Chocolate Pudding.

What a simple way to finish a warm, wintery dinner.  Nothing tricky -- just make a custard and add a ton of good chocolate.  Next time I'll strain it through a fine sieve, but it tasted so good I don't think anyone noticed.  Top it with a little freshly whipped cream (we like to add cinnamon) and, voila.  You'll never go back to instant pudding.

Triple-Chocolate Chocolate Pudding

adapted from Sarabeth's Bakery

3 tbsp unsalted butter

4 1/2 oz semisweet or bittersweet chocolate, finely chopped

1 oz unsweetened chocolate, finely chopped

3 cups whole milk (I know, I know... but it's worth it!)

1 cup sugar

1/4 cup Dutch processed cocoa powder

3 tbsp cornstarch

1/8 tsp fine sea salt

3 large eggs plus 1 large egg yolk, at room temperature 

1/4 cup heavy cream

1 tbsp dark rum 

1 tsp vanilla extract

Melt the butter and chocolate together.  I used the microwave, but you should probably double boiler it to be true to Sarabeth.

Whisk the remaining sugar with the cocoa, cornstarch and salt in a heatproof bowl.  Add the eggs, yolk and cream and whisk until combined.  Heat the milk and 1/3 cup of sugar until warm and steamy.  Once the milk is warm, slowly whisk about half of it into the egg mixture to temper the eggs - then add it all to the pan and bring to a full boil, whisking while you do it.  Reduce the heat and let it boil for about 30 seconds and then remove it from the heat.

Add in the melted chocolate/butter mixture along with the rum and vanilla and mix until combined.  Pour it into the size of bowls, jars, cups or pans that you'd like (bell jars are great for this), cover with plastic wrap and cool to room temperature before chilling in the fridge for at least 2 hours.

Top with more whipped cream (like I said, adding a little powdered sugar and cinnamon is terrific) and some shaved chocolate.

xo

~m