Belgian Chocolate Pudding Recipe

Name: Cardero's Restaurants Belgian Chocolate Pudding Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 200 g dark chocolate (70% cacao); 500 ml whole milk; 200 ml heavy cream; 100 g granulated sugar; 40 g cornstarch; 1 tsp vanilla extract; 1 to taste pinch of salt; 100 g pistachios (unsalted); 50 g granulated sugar; 20 ml water

Inspired by Cardero's Restaurant

Time45m

Serves4

pistachio praline

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Ingredients

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Pudding

7.05 oz (200 g) dark chocolate (70% cacao)

2 1/8 cup (500 ml) whole milk

7/8 cup (200 ml) Heavy cream

3 1/2 oz (100 g) granulated sugar

1.41 oz (40 g) Cornstarch

1 tsp Watkins vanilla extract

1 to taste pinch of salt

Pistachio Praline

3 1/2 oz (100 g) pistachios (unsalted)

1 3/4 oz (50 g) granulated sugar

1 1/3 tbsp (20 ml) water

Method

Pudding Preparation

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a double boiler until smooth. Remove from heat and set aside.

Combine Ingredients

In a saucepan, whisk together the milk, heavy cream, sugar, cornstarch, vanilla extract, and salt. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.

Incorporate Chocolate

Once thickened, remove the saucepan from heat and stir in the melted chocolate until fully combined. Pour the pudding into serving bowls or cups and refrigerate for at least 2 hours.

Pistachio Praline Preparation

Prepare the Sugar Syrup

In a small saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves and the mixture starts to boil. Let it boil without stirring until it reaches a light amber color.

Add Pistachios

Quickly add the pistachios to the caramel and stir to coat. Pour the mixture onto a baking sheet lined with parchment paper and allow it to cool completely.

Break and Store

Once cooled, break the praline into pieces and store in an airtight container until ready to use.