Chef Time!

Chef Time!

Tuesday, June 5, 2012

Can Chocolate Really Be Magical?

Have you ever cast a spell on someone with your cooking?  Utterly impossible!” You say.  Once, I would have agreed. The only thing is I actually did it. Well, I kind of did it. 
I made this magical Chocolate Kahlua Budino.
Here's the recipe.  It may or may not work magic on that special someone, but it is creamy, chocolately and decadently delicious.
chocolate kahlua budino

Chocolate Kahlua Budino
1 c. whole milk
1 c. heavy cream
1/3 c. granulated sugar
6 egg yolks
2 sheets gelatin or 1 ½ tsp. powdered gelatin
6 oz. high quality dark chocolate (at least 65%) finely chopped
1 tsp. vanilla extract
3 tbsp. Kahlua liqueur

About 1 cup whipped cream, optional 
Scald the milk, cream, and half of the sugar in a saucepan.  Meanwhile, whisk together the remaining half of the sugar and the egg yolks until the mixture lightens in color.  Soak the gelatin sheets in cold water. 
Once you have scalded the milk mixture, pour a little into the yolk mixture and whisk together.  Slowly bring the eggs up to temperature by adding in the milk mixture and whisking until all the milk mixture is combined.  Return the mixture to the saucepan and cook on medium heat stirring slowly and constantly. Heat the mixture to 175, or when it coats the back of a spoon. Remove from the heat. 
Ring all of the excess water out of the gelatin and add to the milk and egg mixture.  Stir in until it is incorporated into the mixture.  Strain half the mixture over the finely chopped chocolate and slowly whisk together until the mixture combines.  Strain the remaining half of the milk mixture over the chocolate mixture and whisk together.  Add the vanilla extract and Kahlua and combine. 
Pour into serving dishes.  (It’s best to use a saucer to eliminate all bubbles. You can also use a crème brûlee torch on each serving.  Lightly torch after pouring.)  Refrigerate until set, about 4 hours.  Serve with optional whipped cream, if desired.  Buon Appetitio!
chocolate kahlua budino2

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