Belgian Chocolate Pudding Recipe
pistachio praline
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Ingredients
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Pudding Ingredients
Pistachio Praline Ingredients
Method
Pudding Directions
- 1
Melt the Chocolate
In a saucepan, combine the milk, heavy cream, granulated sugar, and a pinch of salt. Heat over medium heat until just simmering. Remove from heat and add the dark chocolate, stirring until melted and smooth.
- 2
Prepare the Cornstarch Mixture
In a small bowl, whisk together the cornstarch and egg yolks until smooth. Gradually add a few tablespoons of the warm chocolate mixture to the egg yolk mixture, whisking continuously to temper the yolks.
- 3
- 4
Add Vanilla
Remove from heat and stir in the vanilla extract. Pour the pudding into serving cups or bowls and refrigerate for at least 2 hours to set.
Pistachio Praline Directions
- 5
Make the Praline
In a saucepan, combine the granulated sugar and water. Heat over medium heat until the sugar dissolves. Bring to a boil and cook until the mixture turns a light amber color.
- 6
Add Pistachios
Remove from heat and quickly stir in the pistachios, coating them in the caramel. Pour the mixture onto a parchment-lined baking sheet and spread it out evenly.
- 7
Cool and Chop
Let the praline cool completely, then break it into pieces or chop it into small bits to use as a topping for the pudding.
