Valrhona Chocolate Pudding Food

VALRHONA CHOCOLATE PUDDING

Valrhona Chocolate Pudding image

Make and share this Valrhona Chocolate Pudding recipe from Food.com.

Provided by Brookelynne26

Categories Dessert

Time 4h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 vanilla bean, halved lengthwise
1 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup sugar
4 1/2 ounces valrhona bittersweet chocolate, finely chopped (61%)
5 large egg yolks

Steps:

Put oven rack in middle position and preheat oven to 275°F.
Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod, milk, cream, and sugar and bring just to a boil, stirring until sugar is dissolved. Add chocolate and cook over moderately high heat, stirring gently with a whisk, until chocolate is melted and mixture just boils. Remove from heat.
Pour mixture into a metal bowl. Set bowl in a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes. Whisk in yolks, then pour through a fine-mesh sieve into a 1-quart measure, discarding pod and any other solids.
Divide mixture among ramekins. Bake in a water bath until puddings are just set around edge but centers wobble when ramekins are gently shaken, about 1 hour.
Cool puddings in water bath 1 hour, then remove from water and chill, uncovered, until cold, at least 1 hour.

Nutrition Facts : Calories 194.2, Fat 13.1, SaturatedFat 7.1, Cholesterol 187, Sodium 40.7, Carbohydrate 15.1, Sugar 14.3, Protein 4.6

VALRHONA CHOCOLATE PUDDING

Valrhona Chocolate Pudding image

Categories Chocolate Dairy Dessert Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1/2 vanilla bean, halved lengthwise
1 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup sugar
4 1/2 oz Valrhona bittersweet chocolate (61%), finely chopped
5 large egg yolks
Special Equipment
6 (4-oz) ramekins

Steps:

Put oven rack in middle position and preheat oven to 275°F.
Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod, milk, cream, and sugar and bring just to a boil, stirring until sugar is dissolved. Add chocolate and cook over moderately high heat, stirring gently with a whisk, until chocolate is melted and mixture just boils. Remove from heat.
Pour mixture into a metal bowl. Set bowl in a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes. Whisk in yolks, then pour through a fine-mesh sieve into a 1-quart measure, discarding pod and any other solids.
Divide mixture among ramekins. Bake in a water bath until puddings are just set around edge but centers wobble when ramekins are gently shaken, about 1 hour.
Cool puddings in water bath 1 hour, then remove from water and chill, uncovered, until cold, at least 1 hour.

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