In Dorie’s version, the food processor does a bulk of the work. The pot leads by heating the milk and sugar, similar to a sugar syrup.
While the pot heats the milk, the food processor follows by preparing some key ingredients. It whizzes the dry ingredients to remove any lumps in the cocoa and cornstarch. It blends the sugar, eggs, and a bit of milk. And then it mixes the dry ingredients with the sugar/egg mixture.
After the pot has heated the milk, the food processor takes the lead by blending the hot milk with the sugar/egg/dry ingredient mixture.
Then, it’s back to the pot to thicken. Finally, the food processor finishes the job by blending the chocolate chunks, butter, and vanilla. This dance between the pot and the food processor results in a silky, smooth pudding.
I found some roasted cocoa beans awhile ago at a chocolate boutique in Ottawa called Truffle Treasures and have been waiting for the right dessert to use it with, and this was it. A sprinkle of this bitter chocolate on top was perfect!“the food processor is like an insurance policy that makes sure the texture is smooth” ~ Dorie Greenspan ~
You can find the recipe for Chocolate Pudding in the book Baking: From My Home to Yours by Dorie Greenspan. Dorie has also published the recipe on her blog. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Melissa of It’s Melissa’s Kitchen who chose the recipe for this week.
Recipe for Next Week (July 22)
Cherry Rhubarb Cobbler on page 415 chosen by Melissa of Amanda from Like Sprinkles on a Cupcake.