Copy of Valentine's Day 2019: Chocolate Puddin'
Scant 2 cups (435 ml/450 g) whole milk
Scant 1 cup (220 ml/225 g) heavy cream
6 large pasture-raised egg yolks (120 g)
Scant ¾ cup (140 g) organic granulated cane sugar
9 ounces (250 g) milk chocolate wafers (Michel Cluizel preferred)
4½ ounces (140 g) 60% bittersweet chocolate wafers (Michel Cluizel preferred)
½ teaspoon Maldon sea salt flakes
1 cup (135 g) raw whole hazelnuts
Maldon sea salt flakes
3 Roasted Coconut Cookies, crumbled
1 batch Mascarpone Cream
1. Bring the milk and cream to a simmer in a medium saucepan over medium heat.
2. Place the egg yolks and sugar in a bowl and whisk until the sugar is dissolved and the yolks are pale.
3. Add a ladle of hot milk to the egg mixture, whisking to temper or warm the eggs without scrambling them. Then transfer the entire egg mixture into the pot of hot milk and whisk to combine.
4. Using a heatproof spatula, stir the stovetop custard until it reaches 180°F (82°C), or nappage, meaning the custard coats the back of a spoon.
5. Place all the chocolate wafers in a heatproof bowl and pour the custard over them. Allow to sit for 2 minutes, then add the salt.
6. Transfer the mixture to a narrow, tall container and emulsify, using an immersion blender. Be sure to keep the wand submerged, to prevent air bubbles from developing.
7. Pour the mixture into a shallow glass dish and cover with plastic wrap. Allow the puddin’ to set in the fridge overnight, or at least 8 hours.
8. Serve individual portions using a heaping ½-cup (120 ml) measure, or simply make big scoops of all the set pudding into one large serving bowl. Store in the fridge until ready to add the toppings.
9. To serve, spread the hazelnuts in an even layer on a dry baking sheet and toast at 325°F (165°C) for 10 minutes. Remove the hazelnuts from the oven and, once cool enough to touch, rub the skin off. Grate the orange zest directly onto the warm hazelnuts and sprinkle with the salt. Chop roughly.
10. Remove the puddin’ from the fridge and crumble half of the Roasted Coconut Cookies on top. Top with an even layer of Mascarpone Cream, then sprinkle with the remaining crumbled cookies and the toasted hazelnuts.
11. Serve immediately or store in the fridge to hold for up to 6 hours.
Roasted Coconut Cookies
Makes 2 dozen cookies
3 cups (250 g) large flake unsweetened coconut
11 ounces (320 g) 70% dark chocolate wafers (Michel Cluizel preferred)
1¼ cups (280 g) packed light brown sugar
4 tablespoons (55 g) organic unsalted butter, softened and pliable
1 teaspoon baking powder
3 large pasture-raised eggs (150 g)
1 teaspoon pure vanilla extract
¼ teaspoon Maldon sea salt flakes
1. Preheat the oven to 300°F (150°C) convection and line a half sheet pan with parchment.
2. Place the coconut flakes in a single layer on the prepared half sheet pan and roast, stirring every few minutes, until evenly golden, about 15 minutes. Once the coconut has roasted, remove from the oven, increase the oven temperature to 325°F (165°C) convection, and line a second half sheet pan with parchment.
3. Meanwhile, place the chocolate in a medium glass bowl and microwave for 1 minute. Stir and continue to microwave the chocolate at 30-second intervals until it is melted and warm but not too hot.
4. Place the sugar, butter, and baking powder in a stand mixer fitted with the paddle attachment. Blend on high speed for 3 minutes.
5. Stream in the melted chocolate and continue to paddle for 3 minutes. Scrape down the bowl and add the eggs, one at a time, and vanilla. Fold in the roasted coconut and salt.
6. Place ¼-cup (50 g) scoops of batter on the prepared second half sheet pan, 1 inch (2.5 cm) apart. Because the batter is full of chocolate, it may firm up. If the batter hardens, roll the cookies slightly and place them back on the cookie pan, flattening slightly with the palm of your hand.
7. Bake for 8 minutes, then turn the pan of cookies and bake for an additional 4 to 5 minutes, until no longer wet looking on the top. Allow the cookies to cool on a wire rack and then store in an airtight container. They are also excellent rewarmed, as warming softens the chocolate and amplifies the coconut flavor.
Makes 4 cups (750 g) whipped
13 ounces (375 g) mascarpone cheese
1½ cups (360ml/375 g) heavy cream
1/3 cup (45 g) confectioners’ sugar
½ teaspoon orange zest
½ teaspoon vanilla bean seeds
1. Place the mascarpone in the bowl of a mixer fitted with the whisk attachment.
2. Whip on low, streaming in the cream slowly to prevent clumping.
3. Add the confectioners’ sugar, orange zest, and vanilla and continue to whip until stiff peaks form.
4. Store in the fridge until ready to use, for up to 6 hours.
Recipe from Clean Enough: Get Back to Basics and Leave Room for Dessert © Katzie Guy-Hamilton, 2019. Photography © Brian Kennedy, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com