Multi-Cooker Dark Chocolate Pudding
This deep, dark chocolate pudding, easily prepared in a KitchenAid multi-cooker, can be served as is or dressed up in myriad ways. You can turn it into a parfait with layers of whipped cream and fresh raspberries, or try stirring in a little rum, amaretto or Frangelico and garnishing with crushed chocolate wafer cookies or shaved semisweet chocolate.
- 2 cups (16 fl. oz./500 ml) milk
- 6 egg yolks
- 3/4 cup (6 oz./185 g) sugar
- 3 Tbs. all-purpose flour
- 2 Tbs. unsweetened cocoa powder
- 1 1/2 tsp. espresso powder
- 8 oz. (250 g) bittersweet chocolate, finely chopped
- 1 tsp. vanilla extract
- Whipped cream for serving (optional)
- Chocolate shavings for garnish (optional)
Pour the milk into the multi-cooker insert and set to “boil.” Warm the milk until small bubbles appear along the edges and the surface of milk is beginning to shake, around 195ºF (90ºC). Remove the insert from the multi-cooker and set aside.
In a bowl, whisk together the egg yolks and sugar until thoroughly combined. Sift the flour, cocoa powder and espresso powder over the yolk mixture and whisk until smooth. Whisking constantly, slowly pour in the hot milk, then pour the mixture back into the insert. Return the insert to the multi-cooker on the “boil” setting and cook, stirring constantly, until the mixture comes to a boil and thickens, 3 to 4 minutes.
Place the chocolate in a bowl. Pour the pudding through a fine-mesh sieve into the bowl. Stir until the chocolate is melted, then stir in the vanilla. Spoon the pudding into serving cups. Refrigerate until chilled, about 2 hours. Serve with whipped cream and chocolate shavings. Serves 6.
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).