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Warm chocolate pudding with smoked paprika candied pecans

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The Kitchen Paper

(Read caption) A warm deep-chocolate pudding with extra heat from paprika spiced pecans.

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There are quite a few distressing things popping up on Facebook and Twitter these days – which I, for the most part, ignore. I read The New York Times every day, so I get my news from sources other than social media, but there are some things I definitely am glad to learn from social media. For instance, this recipe. I keep seeing it pop up in my social media streams, or on my doorstep in Bon Appetit I knew I had to make this recipe ASAP when I saw it.

Warm cocoa pudding? With candied pecans? Count me in!

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I’m not gonna lie, this is a powerful recipe. My normal chocolate pudding recipe, which I love and adore forever and ever, can easily be consumed by one hungry Mary. At least half of it, no problemo. I figured this would be the same – it is most definitely not. I got a few bites in and actually could not continue eating … it’s super rich. I love it, but I definitely recommend putting this into tiny little bowls and splitting it with everyone you possibly can!

Recommended:Decadent recipes for chocolate desserts

The actual pudding here is the exact same recipe as listed in Bon Appetit, but I added some smoked paprika to the nuts for a little kick! Highly recommended!

Warm chocolate pudding with smoked paprika candied pecans
Barely adapted from Bon Appetit
Serves: 4-6

For the Candied Pecans:
1 large egg white
2 tablespoons sugar
1 teaspoon smoked paprika
1 cup pecans

1. Preheat the oven to 325 degrees F., and line a baking sheet with parchment.Whisk the egg white until frothy, then whisk in the sugar and paprika. Toss with the pecans, until they are fully coated, and spread in an even layer on the prepared baking sheet.

2. Bake for 30 minutes, tossing every 10 minutes or so, until the are golden and dry.

3. Remove from the oven and set aside. (you can do this up to a week in advance!)

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For the Pudding:
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 teaspoon kosher salt
4 ounces chopped chocolate (at least 70% cacao)

1. Combine the cream, milk, butter, and vanilla in a saucepan over medium heat.

2. While you're bringing the cream mixture up to a simmer, whisk together the eggs, sugar, cornstarch, cocoa powder, salt, and chocolate.

3. When the cream mixture just reaches a simmer, remove from the heat and, whisking constantly, add ½ cup at a time to the chocolate and egg mixture. Once you've added about half of the milk mixture to the chocolate, pour the chocolate into the saucepan with the remaining milk and whisk to combine.

4. Return to the heat and cook for another two minutes, or until thickened. Remove and serve immediately with the candied pecans.

Related post on The Kitchen Paper: Easy Chocolate Pudding


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