Monday, February 25, 2013
Just Desserts includes recipes from such diverse restaurants as Chart House, Zuni Cafe, Dunkin' Donuts and, for you fans and friends of NOLA, Brennan's. There's even a few from Starbucks, like today's offering that combines two things I love: Chocolate-Espresso Pudding. It's so easy (thanks to Mr. Douglas) that even I can do it:
2 cups nonfat soy milk
1/2 cup packed light brown sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1 tablespoon instant espresso powder
1/4 teaspoon kosher salt
1/4 cup chopped bittersweet chocolat
1 teaspoon vanilla extract
Combine the soy milk and the brown sugar in a medium saucepan over medium heat; stir until sugar dissolves. Whisk in cocoa powder, cornstarch, espresso powder and salt. Bring to a boil, and then reduce heat to low. Simmer for about a minute, until the mixture becomes thick.
Remove from the heat and stir in chopped chocolate and vanilla extract. Pour equal amounts of the pudding into four dessert bowls. Put a piece of plastic wrap directly on the surface of the pudding to keep it from forming a "skin."
Refrigerate for at least four hours. Remove plastic wrap and serve.
Mr. Douglas notes that you needn't be slavish to the espresso; any instant coffee you have on hand will work. If you'd like to browse through more of Mr. Douglas' recipes, find his work as ebooks here. Bon appetite ~
Header: La Chocolatiere by Jean Etienne Liotard c 1744 via Old Paint