Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/4 cup raspberry jam
- Whipped cream and fresh raspberries for garnish
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Fine-mesh strainer
- 6-8 small serving dishes or ramekins
Step-by-step instructions:
1. In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, cornstarch, and salt until smooth.
2. Heat the mixture over medium heat, whisking constantly, until it thickens and comes to a boil, about 8-10 minutes.
3. Reduce the heat to low and continue to whisk for another 2-3 minutes until the mixture is very thick.
4. In a separate mixing bowl, beat the eggs and vanilla extract together until frothy.
5. Gradually whisk in about 1/2 cup of the hot chocolate mixture into the egg mixture to temper the eggs.
6. Pour the egg mixture back into the saucepan with the remaining chocolate mixture and whisk until fully combined.
7. Cook the mixture over medium heat, whisking constantly, for another 2-3 minutes until it thickens even more.
8. Remove the saucepan from the heat and stir in the semisweet chocolate chips until they are fully melted and incorporated.
9. Strain the pudding through a fine-mesh strainer to remove any lumps or bits of cooked egg.
10. Spoon a tablespoon of raspberry jam into the bottom of each serving dish or ramekin.
11. Pour the chocolate pudding over the raspberry jam, filling each dish about 3/4 full.
12. Chill the pudding in the refrigerator for at least 2 hours or until set.
13. To serve, top each pudding with a dollop of whipped cream and a few fresh raspberries.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Chilling time: 2 hours
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 360
Fat: 22g
Carbohydrates: 38g
Protein: 5g
Sodium: 140mg
Sugar: 29g
Substitutions for ingredients:
- You can use any type of jam or preserve in place of the raspberry jam.
- You can use dark chocolate chips instead of semisweet chocolate chips for a richer flavor.
Variations:
- You can add a splash of rum or brandy to the pudding for an adult version.
- You can top the pudding with chopped nuts or shaved chocolate instead of whipped cream and raspberries.
Tips and tricks:
- Be sure to whisk the pudding constantly to prevent it from burning or sticking to the bottom of the saucepan.
- If the pudding is too thick, you can thin it out with a little extra milk or cream.
- You can make the pudding a day ahead and store it in the refrigerator until ready to serve.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The pudding can be reheated in the microwave or on the stovetop over low heat until warmed through.
Presentation ideas:
Serve the pudding in small glass jars or bowls for an elegant presentation.
Garnishes:
Top the pudding with whipped cream and fresh raspberries for a classic garnish.
Pairings:
Serve the pudding with a cup of coffee or tea for a delicious dessert.
Suggested side dishes:
The pudding is rich and decadent on its own, but you can serve it with a simple cookie or biscuit on the side.
Troubleshooting advice:
If the pudding is too thin, you can cook it for a few more minutes until it thickens up. If it's too thick, you can whisk in a little extra milk or cream to thin it out.
Food safety advice:
Be sure to cook the pudding to at least 160°F to ensure that the eggs are fully cooked and safe to eat.
Food history:
Rigó Jancsi Pudding is named after a famous Hungarian violinist who fell in love with a Belgian princess in the early 1900s. Legend has it that he introduced her to this rich and decadent chocolate pudding, which became a favorite of hers.
Flavor profiles:
The pudding is rich and chocolatey with a hint of raspberry jam for sweetness.
Serving suggestions:
Serve the pudding chilled for a refreshing and indulgent dessert.
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Region: Hungarian
Taste: Rich, Creamy, Chocolatey, Sweet, Nutty