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Dark Chocolate Pudding with Caramel Cream and Pistachio Praline Recipe

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This recipe for Dark Chocolate Pudding with Caramel Cream and Pistachio Praline is from Babinchak Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup cornstarch
pinch of salt
2 cups reduced fat (2%) milk, divided
1 tsp vanilla extract
1 2/3 & 1/2 cups heavy whipping cream
7 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1 cup sugar, divided
2 tbsp water
1/2 cup chilled heavy whipping cream
Pistachio Praline
Pistachio Praline
3/4 cup sugar
3 tbsp water
3/4 cup unsalted natural pistachios, lightly toasted
Directions:
Directions:
Chocolate Pudding
Whisk cornstarch and salt in bowl. Add 1/3 cup milk, then vanilla; whisk until smooth. Stir 1 2/3 cups milk, 1 2/3 cups cream, chocolate, and 1/2 cup sugar in heavy large saucepan over medium heat until mixture is smooth and begins to bubble. Whisk in cornstarch mixture. Boil 2 minutes, whisking constantly. Divide among 6 bowls. Chill uncovered until cold, at least 3 hours. DO AHEAD Can be made 2 days ahead. Cover; chill.

Caramel Cream
Stir 1/2 cup sugar and 2 tbsp water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is a deep amber, ocassionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Carefully stir in 1/2 cup cream (mixture will bubble vigorously). Stir over medium heat until caramel bits dissolve. Cool caramel.

Beat 1/2 cup chilled cream in medium bowl until peaks form. Fold in caramel. DO AHEAD Caramel cream can be made 4 hours ahead. Cover and chill.

Spoon caramel cream over puddings. Sprinkle Pistachio Praline over and serve.

Pistachio Praline
Line large rimmed baking sheet with aluminum foil. Combine sugar and water in heavy medium saucepan over medium-low heat and stir until sugar dissolves. Increase heat to medium-high and boil caramel without stirring until syrup is deep amber, occassionally swirling pan and brushing down sides with wet pastry brush, about 6 minutes. Stir in pistachios, coating evenly with caramel. Transfer mixture to prepared sheet and quickly spread out praline in even layer. Cool completely.

Peel praline from foil, breaking into pieces. Tranfer praline to processor. Using on/off turns, coarsely chop praline. DO AHEAD Can be made 1 week ahead. Store praline airtight at room temperature.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
I just make the dark chocolate pudding and serve with whipped cream - yum!

 

 

 

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