
Warm Cocoa Pudding with Candied Pecans
A delicious international dish. Perfect for vegetarians. Gluten-free friendly.
Total Time
48 min
Serves
2
Rating
0.0 (0)
Ingredients
- 1 large egg white
- 2 tablespoons sugar
- 1 cup pecans
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sugar
- 2 tablespoons plus 1 teaspoon cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons kosher salt
- 4 ounces chopped chocolate (at least 70% cacao)
Instructions
- 1
Preheat oven to 325°F.
- 2
Whisk egg white in a medium bowl until frothy.
- 3
Whisk in sugar.
- 4
Add pecans; toss until coated.
- 5
Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25–30 minutes.
- 6
Bring cream, milk, butter, and vanilla to a simmer in a medium saucepan over medium heat.
- 7
Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder, and salt in a medium heatproof bowl to combine.
- 8
As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one-third of cream mixture to egg mixture.
- 9
Whisk tempered egg mixture into cream mixture in saucepan.
- 10
Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes.
- 11
Remove from heat and add chopped chocolate; whisk until chocolate is melted and pudding is smooth.
- 12
Serve topped with candied pecans.
- 13
Pecans can be candied 1 week ahead.
- 14
Store airtight at room temperature.
- 15
Pudding can be made 2 days ahead.