| Monday, May 14, 2007 |
| Keep it simple for children's Mother's Day recipes |
By ANN STRATTON
The Intelligencer
Taking over the kitchen to make something special for Mom can be a bonding experience for Dad and the kids. But however well-intentioned, the session can turn into a disaster if the recipe they pick is just too complicated.
This chocolate pudding recipe is easy enough for beginning cooks, and the resulting dessert will delight both children and adults. Who doesn't like pudding? A combination of semisweet chocolate and cocoa makes this version especially rich.
The recipe is from “Short & Sweet: 150 Sophisticated Desserts in No Time At All” by Melanie Bernard. A new paperback edition of the cookbook, originally published in 1999, has just been issued, and it's full of the kind of old-fashioned desserts that people think they don't have time to make anymore, such as crisps and cobblers, fruit tarts and icebox cake.
But Barnard has streamlined the ingredients and techniques so each recipe can be made in half an hour or less. The recipes don't rely on mixes or other convenience products, however, so they keep their fresh appeal.
For inexperienced cooks, the trickiest part of this chocolate pudding recipe is making sure the mixture doesn't scorch or turn lumpy before it thickens. Keep the heat at medium, whisk constantly, and don't let the pudding stay over the heat for more than a minute or so after the first bubbles appear.
If you're cooking with young kids, let them stir the pudding after it comes off the stove while you keep a good grip on the handle of the pan. A heatproof spatula or wooden spoon makes a good stirring tool.
A fresh flower from the garden (as long as it hasn't been sprayed with anything) would make a pretty garnish.
Double Chocolate Pudding
3/4 cup granulated sugar
1/3 cup unsweetened cocoa, preferably European-style (see NOTE)
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups light cream
3 ounces bittersweet or semisweet chocolate, chopped
11/2 teaspoons vanilla extract
In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining cup cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
Remove the pan from the heat and add the chocolate and vanilla. Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth. (Do not stir too much or the pudding may thin out.)
Divide the puddings among 6 small dessert bowls. Let cool for about 20 minutes to serve warm and soft, or refrigerate for at least 30 minutes or up to 8 hours.
NOTE: European-style cocoa, also called Dutch-process cocoa, has a rich, deep flavor, but Hershey's or another brand of regular cocoa would be fine.
Source: “Short & Sweet: Sophisticated Desserts in 30 Minutes or Less,” by Melanie Barnard (Houghton Mifflin, 2007, $14.95)
from http://www.phillyburbs.comLabels: chocolate pudding |
posted by All About Home @ 12:06 AM  |
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