Pudding is best eaten within one to two days after it has been made.If you are using it to make a pie, make sure to put it directly into the prepared pie crust you will be using. Strain the pudding to get rid of any small bits of cooked eggs you might have.Also, it’s especially important to stir almost constantly in the beginning when you are cooking it to ensure no egg yolks get stuck to the bottom of the pot and scramble. It takes no more than 10 minutes to cook. I swap between using them while I’m cooking the pudding to make sure I’m getting all the mixture out of the crevices of the pot while whisking to ensure a consistent cook. I use both to make sure the the mixture cooks evenly. Make sure to have a rubber spatula and a whisk handy.Once you’ve cooked the pudding, you’ll strain it, and then whisk in the coconut oil and vanilla removed from the heat. Additionally, this will help the mixture to thicken to the proper consistency. Then, added cornstarch helps to stabilize the egg mixture so that does not happen. The trick is to slowly heat the eggs with all of the ingredients at once, so they don’t scramble. The pudding is made in one pot and doesn’t require any tempering of the eggs. There are three components needed to make a chocolate cream pie:īut, it's the chocolate pudding that takes center stage in this pie. If you are looking to make the absolute best chocolate pudding, I do recommend using a whole chocolate bar that has been chopped up very finely. I recommend brands like Ghirardelli, Guittard or Callebaut. By high-quality I mean I don't recommend making this with something like Nestle. Bar chocolate is far superior to use in baking recipes because it doesn't have any additives meant to help it hold its shape.Ĭan you use chocolate chips for this in a pinch? If in a pinch, use high-quality chocolate chips. It also calls for chopped chocolate, as opposed to chocolate chips. If you prefer to use semi-sweet or even milk chocolate you can lower the sugar amount to ½ cup or so to sweeten it correctly. The amount of sugar in this recipe is based on bittersweet chocolate (roughly 50%-60%). It can range from the sweetest end of semi-sweet chocolate (which roughly has a cocoa percentage of 35%), all the way up to the bitter dark chocolate bars (with a range of 70%-80%). This refers to chocolate that does not have milk solids added to it. This recipe calls for the use of dark chocolate. kitchen essentials: baking scale, bowls, measuring cups and measuring spoons.dried rice and beans / pie weights (for blind baking).electric mixer or whisk (for whipping cream.You won't necessarily choose to use them all, but they are exactly what I used here. Here is a list of some of the primary tools I used in this recipe. The full recipe is listed below in greater detail. Here is an overview of the ingredients needed for this recipe. So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started! Chocolate Cream Pie Ingredients A crisp crust holds that silky and rich chocolate pudding with piles of whipped cream and it's simply amazing. Yes, there are three components to put together-the crust, the pudding, and the whipped cream, but the end result is worth the effort!ĭefinitely don't take any shortcuts with this one because a homemade Chocolate Cream Pie is worlds away from anything you can get at the store or bakery. And honestly? It's not that hard to make. Classic Chocolate Cream PieĮveryone should know how to make Chocolate Cream Pie because it is just such a classic. Rich and decadent, a Classic Chocolate Cream Pie is what sweet dreams are made of! Homemade dark chocolate pudding is topped with silky whipped cream and chocolate shavings and tucked inside of a sweet pie pastry.
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