If you read the Fruitcake Bread Pudding post, you already know that I hate to waste, and that, to avoid wasting an ingredient, I’ll make something I don’t need.
I bought way too much heavy cream this year. I have one cookie recipe that calls for two tablespoons of heavy cream. That’s it – two tablespoons. But, in past years, I’ve forgotten that any of the cookies require heavy cream and I start baking only to then remember the cream. It seems my subconscious wasn’t going to let that happen this year. In any event, there was way too much cream in my refrigerator after all the parties were done and all the guests gone. I also realized I had a couple open bags of chocolate chips with odd amounts of chips left.
So, what to do? I looked at recipes for chocolates pots de creme, but those used more chocolate than I had open. Then I found a chocolate pudding recipe in the Cook’s Illustrated Cookbook that seemed promising. Alas, that recipe called for much more milk than cream, but it also had some suggested variations including adding Kahlua and coffee for a mocha pudding. Wanting to use cream, but also wanting to cut the added heaviness, I decided whiskey was the answer. The result? Irish Coffee Chocolate Pudding that used the open bags of chips and a full pint of cream.
This pudding is ridiculously rich. Chocolatey, smooth, and yummy — but very, very rich. I recommend small servings.
Leftover Holiday Ingredients – Irish Coffee Chocolate Pudding
Course: UncategorizedIngredients
2 teaspoons vanilla extract
1 tsp instant espresso powder (or more – it could have used a bit more coffee flavor)
1/2 cup granulated sugar
3 tablespoons Dutch processed cocoa – I used King Arthur Double Dark blend
2 tablespoons corn starch
1/4 teaspoon salt
3 large egg yolks
2 cups cream
1/2 cup whole milk
1/2 cup whiskey (I would avoid anything peaty)
2 tablespoons butter – cut in 4 pieces
About 5 ounces bittersweet chocolate – I just used what was left in two open bags. Anything around 4-5 ounces should be fine.
Directions
- Stir vanilla and espresso powder in small bowl. Set aside.
- Whisk together sugar, cocoa powder, corn starch, and salt in large saucepan. Whisk in egg yolks and about 1/2 cup of the cream until fully incorporated. Scrape sides of pan with rubber spatula to fully incorporate. Add the remaining cream, milk, and whisky. Whisk until fully blended and scrape sides of pan again.
- Put saucepan over medium heat. Heat, gently whisking constantly, until the mixture is thickened and bubbling. Continue to cook for about 30-45 seconds after the mixture begins to bubble.
- Remove mixture from heat and add chocolate and butter. Whisk until smooth. Add the vanilla and espresso, and whisk again until incorporate.
- Put pudding into a bowl (most recipes suggest straining through fine mesh strainer here. I skipped that step, and it was still very smooth). Cover pudding with either lightly greased parchment paper or plastic wrap. Refrigerate for at least 4 hours.
- Serve in glass mugs topped with whipped cream. I spiked the cream with more whiskey.
