Bake a cake this Valentines for your loved one's
This year we come up to with our all time favourite bittersweet and semisweet chocolate recipies..
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin, Instead, it's made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the bittersweet and fruity flavors of the chocolate. To die for!
1/2 cup sugar
1 cup Coarsely chopped Walnuts
Budino and Assembly
1 Cup bittersweet chocolate wafers( disks, pistoles, feves, preferably 70-74% cacao) or 5 oz chocolate, finely chopped.
1 cup heavy vream
1 cup whole milk
6 large egg yolks
1/4 cup sugar
3/4 tsp. kosher salt
1 Tbsp. extra virgin olive oil( preferably Olio Verde) plus more fore serving flaky sea salt
freshly ground black pepper
salted caramel gelato or ice cream ( for serving; optional)
Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved,add walnuts and bring syrup back up to a simmer. cook, swirling saucepan occasionally for even cooking, until walnuts look slightly transculent and are softened, 30-35 minutes.
Drain walnuts in a mesh sieve and arrange in a single layer on rimmed baking sheet lined with a silicone baking mat or parchement paper. Sprinkle walnuts with salt.
walnuts can be candied 1 week ahead store airtight at room temperature.
BUDINO AND ASSEMBLY
Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat. Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved( rub between fingers to check) about 2 minutes.
Gradually pour cream mixture into egg yolk mixture, whisking vigirously. immedieately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heat proof rubber spatula and making sure to get into the corners of the pan, until an instant read thermometer registers 175 degree ( custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180 degree.)
pour custard ober reserved chocolate and let sit until chocolate is melted, about 5 minuted. Using an immersion blender or a whisk blend until emulsified. Add kosher salt and 1 Tbsp oil to chocolate mixture and blend to incorporate.
Divide budino evenly among six 8-12 oz glasses. cover with plastic wrap and chill until firm atleast 1 hour.
Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. serve with scoops of gelato if desired.
Budinos without toppings can be made 3 days ahead keep chilled.
Total Calories -543