Chocolate Pudding with Almonds (Alexandra Guarnaschelli) Recipe

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Chocolate Pudding with Almonds (Alexandra Guarnaschelli)
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Ingredients
16
Count
Nutrition
490
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. This dessert is very comforting and reminds me of my childhood. The surprising texture of the almonds on top does wonders for the texture and makes it more of a complete dessert to me.
  2. Pudding:
  3. In a large saucepan, combine the sugar, cocoa powder, salt and warm water. Whisk to blend and bring to a gentle simmer over medium heat. Remove from the heat and stir in the chocolate, 1 cup heavy cream and 1 cup of the milk. Stir to blend and bring the mixture back to a gentle simmer on low heat.
  4. Meanwhile, in a small bowl, combine the cornstarch and the remaining 1/4 cup of milk until the mixture is smooth. Stir the cornstarch into the simmering chocolate mixture and continue cooking it over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. From time to time, use a whisk to blend the pudding and assure that it is not sticking to the bottom or sides and scorching as it cooks. Remove from the heat. Taste and add the vanilla and rum. Pour the pudding into a large bowl (or, if preferred, individual coffee cups) and cover tightly with plastic wrap so a skin doesn't form on top of the pudding. The plastic wrap should directly touch the top of the pudding in the bowl or cups. Refrigerate for a few hours or overnight.
  5. Whipped cream: In a medium bowl whisk the cream until thick. Alternatively, use the electric mixer fitted with the whisk attachment. Whisk in the sugar and vanilla until blended. Taste for sweetness and refrigerate until ready to use.
  6. Almond topping: When ready to serve, heat the oil in a medium skillet over low heat. When the oil begins to smoke lightly, add the almonds. Cook them, stirring, from time to time, until they turn golden brown, about 2 minutes. Use a slotted spoon to transfer them from the skillet to a paper towel or a kitchen towel to drain off excess oil. Season with salt, to taste.
  7. Remove the pudding from the refrigerator, discard the plastic wrap and sprinkle with the almonds. Top with dollops of the whipped cream or serve the cream on the side. Serve immediately.
  8. FILENAME GE0302 Comfort Foods page PAGE 4 of NUMPAGES 4
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 489.53 Kcal (2050 kJ)
Calories from fat 286.3 Kcal
% Daily Value*
Total Fat 31.81g 49%
Cholesterol 42.12mg 14%
Sodium 226.34mg 9%
Potassium 353.96mg 8%
Total Carbs 48.07g 16%
Sugars 36.55g 146%
Dietary Fiber 2.26g 9%
Protein 5.9g 12%
Vitamin C 0.3mg 0%
Iron 1.1mg 6%
Calcium 132.3mg 13%
Amount Per 100 g
Calories 280.32 Kcal (1174 kJ)
Calories from fat 163.95 Kcal
% Daily Value*
Total Fat 18.22g 49%
Cholesterol 24.12mg 14%
Sodium 129.61mg 9%
Potassium 202.69mg 8%
Total Carbs 27.53g 16%
Sugars 20.93g 146%
Dietary Fiber 1.3g 9%
Protein 3.38g 12%
Vitamin C 0.2mg 0%
Iron 0.6mg 6%
Calcium 75.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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