Every night in pâtissier, we have to come up with a recipe for the special and a recipe for the petite fours. Tonight, I made potted chocolate pudding glasses and a mixed berry crumble for one of the petite fours. The presentation for the pudding was very pretty and it caught everyone’s attention.
I knew that we had extra dark chocolate cookies from last class so I could use those for the “soil”. This recipe made 10 of these glasses.
- ½ cup sugar
- 6 TBS cornstarch
- 4 TBS unsweetened cocoa powder
- ¼ tsp salt
- 2½ cups heavy cream
- 2½ cups milk
- 1 tsp vanilla extract
- 12 oz. semisweet chocolate, chopped
- 4 TBS butter, cut into small cubes
- 27 dark chocolate cookies
- Mint springs, for garnish
In a saucepan, combine the heavy cream, milk, and vanilla extract. Bring the mixture to a simmer. Whisk the sugar, cornstarch, cocoa powder, and salt together. When milk/cream mixture is simmering, pour dried ingredients into saucepan and whisk vigorously until mixture is thickened. Turn heat to low and cook for 5 minutes, to get rid of raw flour taste, while stirring constantly. Gently whisk in butter and chocolate pieces. Mix until combined well.
Ladle mixture into serving glasses. Process cookies until they look like “soil”. Sprinkle processed cookies over pudding and refrigerate.
For service: garnish with a nice mint sprig.
*Adapted from Handle the Heat.