Miso Chocolate Pudding
A quick pudding recipe that calls for cocoa powder, melted chocolate and dash of white miso.
Servings 4 servings
Cost 5
Ingredients
- 2 oz chopped bittersweet chocolate
- ¼ cup very hot water
- 2 teaspoons white miso paste
- 2 large egg yolks
- 2 tablespoons unsweetened cocoa powder, Dutch or natural (12 grams)
- 2 tablespoons cornstarch (16 grams)
- 1 ⅓ cups whole milk
- 4 tablespoons butter, unsalted or salted, cut into small chunks (56 grams)
- ⅔ cup light or dark sugar (140 grams)
- ⅛ teaspoon salt if you used unsalted butter
- ½ teaspoons vanilla extract (optional)
Instructions
- Put the chopped chocolate in bowl #1 and set the strainer (if using) over it. Set aside.
- In bowl #2 (which can be a small custard cup), dissolve the miso in the hot water and set aside.
- In bowl #3, whisk together the cornstarch, cocoa powder and 2 egg yolks. Gradually whisk in the milk, starting with a little and whisking until smooth, then whisking it all in. Set aside.
- Put the butter and brown sugar in a small saucepan and set over medium heat. Whisk until butter melts and mixture is glossy and thick, then whisk in the miso water. Remove from heat briefly and gradually whisk in the milk mixture.
- Return to heat and whisk over medium until it thickens and big bubbles break the surface. Remove from heat and pour through the strainer and into the bowl with the chocolate. Stir until chocolate is melted, then add a pinch of salt if you used unsalted butter. Also, stir in some vanilla.
- Spoon into 4 little cups or ramekins for serving, and cover each with a little square of wax paper or parchment directly over pudding to prevent a skin from forming. Let cool slightly at room temperature, then chill until cold. Or skip and serve warm.
Notes
This is my version of one from America's Test Kitchen.
