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Chocolate Rum Pudding with Candied Violets

Prep Time
45 min
Yields
6 servings

A rich chocolate pudding with cacao rum.

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ingredients

Small cubes of chocolate cake or chocolate cookies
2
tbsp cacao rum liqueur, such as Cacao Prieto
5
tbsp cocoa powder, such as Valrhona
¼
tsp salt
½
cup sugar
5
tbsp cornstarch
1
cold half-and-half
2
ounce chocolate, such as Valrhona Manjari
1
tsp vanilla extract
6
- 8 tsp crystallized candied violets
6
- 8 tbsp soft whipped cream
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directions

Notes

Cook's NoteChef Vongerichten halved the recipe for taping.

Step 1

Place the cubes of chocolate cake or cookie crumbles in the bottom of six to eight 12-ounce champagne coupes or medium-size stemmed wine glasses. Brush with the cacao rum liqueur.

Step 2

In a small saucepan, sift the cocoa powder, salt, sugar and cornstarch into the half-and-half and then begin to heat. Heat, stirring, until the mixture reaches 180ºF. Add the chocolate and vanilla extract and cook, stirring, for one full minute. Pass the pudding through a fine-mesh sieve and then pour directly into the champagne coupes. Place plastic wrap on the surface of the pudding and set aside to cool for 30 minutes to 1 hour.

Step 3

Finish with 1 teaspoon candied violets and 1 tablespoon soft whipped cream per serving.

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