Sleek, sexy and just in time for Valentine’s Day. Consider it my gift to you. Smooth and creamy chocolate pudding infused with elegant Johnnie Walker Black Scotch whiskey. Spiked chocolate pudding; let your Valentine’s Day groove begin.
I made this little number for a certain fellow I was dating, and what do ya know, we’re married. Maybe the whiskey spiked pudding won his heart? Sure it had something to do with it.
This dessert comes straight out of West Village New York from a small little storefront called Chocolate Bar. Hmm. Chocolate. Chocolate Bar is known as the adult candy store, where alcohol meets confectionary and they form a happy union.
Deep, dark and fortified with whiskey; alcohol works perfectly with the chocolate–not too overpowering. Top this baby with a little fresh whip and a sprinkle of cocoa powder. Hand it to your loved one. Say no more.
Johnnie Walker Black Chocolate Pudding
4 oz bittersweet chocolate, chopped into small pieces
2 cups whole milk
1/2 cup heavy cream
3/4 cup evaporated cane juice sugar
2 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
3 tablespoons Johnnie Walker Black Scotch whiskey
2 tablespoons cocoa powder to taste
Place the chocolate in a large mixing bowl. Bring the milk, cream and 1/4 cup sugar to a boil in a heavy 2-quart saucepan.
Sift the cornstarch into a small bowl and whisk in the remaining 1/2 cup of sugar.
Whisk the egg yolks in a medium bowl and add the cornstarch mixture. Add the vanilla and whisk until combined well.
When the milk mixture comes to a boil, pour one-third of it into the egg mixture, whisking constantly. Add another third and whisk again. Return the egg-and-milk mixture to the pan. Reduce the heat to moderate and whisk constantly until the mixture begins to boil and thicken. Continue to whisk the boiling mixture for three minutes.
Remove from the heat, pour through a strainer directly over melted chocolate, and whisk gently until the chocolate is melted and incorporated. Add the whiskey and whisk until smooth. Let the mixture cool for about 10 minutes. Cover the mixture with plastic wrap, making sure that the pudding surface comes in direct contact with the plastic wrap.
Alternately, pour the pudding into individual cups, ramekins or martini glasses (love it) and cover separately. Sprinkle with cocoa powder, to taste.
Refrigerate for 6 hours or overnight, until the mixture is chilled thoroughly and very thick.
Yield: six 8-ounce cups
Basic Home-made Whip
2 cups heavy cream
1/4 cup confectioners sugar
1 to 2 mint extract (optional)
Use a metal bowl and chill along with beaters or a whisk in the freezer for 15 minutes. Whip the cream at medium-high speed in a metal mixing bowl. Once it reaches that blissful, billowy state and before the soft peaks form, slowly add the sugar and extract while beating. Continue until the soft peaks form and your cream has almost doubled in volume. Viola!
Yield: 2 cups
Adapted from Chocolate Bar Cookbook