Gothamist: Gothamist Cooks (Kind of) By the Book: Chocolate Pudding with a Kick

alizinha

Wed, 20 Oct 2004 10:27:24 -0500

After reading this, I decided to make some chocolate pudding. I found a non-custard pudding recipe that had both cocoa and chocolate in it, which made for an extra chocolatey, not-too-sweet pudding. Plus the recipe called for light cream, which worked perfectly. So thanks for the inspiration!

la depressionada

Fri, 15 Oct 2004 12:22:33 -0500

Making homemade custard (and I think the eggs put this in the custard category) is great, but it's alot of work. I make dark chocolate pudding by just adding a bar of bittersweet chocolate (lindt excellence always seems to be around) to regular chocolate pudding as it cooks. I substitute 1/2 & 1/2 for the milk, add vanilla powder and bourbon or cognac after it's done cooking. It is very dense, add a little more 1/2 and 1/2 for creamier pudding, but the dense stuff is great for chocolate cream pies. It takes about 1 minute longer than regular pudding and tastes 10 times better.

SWTrilogy

Fri, 15 Oct 2004 12:00:29 -0500

Cmon yall, it's the 21st century. Time to eat healthy and try dark chocolate with its purported boost in antioxidants.

Jen

Fri, 15 Oct 2004 11:50:19 -0500

I would probably just skip the cooking and end up eating the chocolate and drinking the whiskey plain.

Laren

Fri, 15 Oct 2004 11:42:12 -0500

Booze and chocolate, a killer combo -- not much beats that!

kid quick

Fri, 15 Oct 2004 11:41:33 -0500

yawn... this type of book has been done a hundred times before. Chocolate bar makes good stuff but don't you have to be in a biz for more than 2 years to write an all-knowing book about a subject? I looked at it on the shelves before. It's fine for the newbie but for those who already have a dessert/chocolate cookbook, it's a bit repetitive. hate to be a hater but this one just seemed like a big self-pat-on-the-back/publicity vehicle to me. Get The Art of Chocolate if you're looking for a good comprehensive book on this subject.