Chocolate pecan pudding w/bourbon sauce
Chocolate Pudding Dessert Pecans Sauces
Last updated 6/12/2012 1:15:48 AM. Recipe ID 45368. Report a problem with this recipe.
Title: Chocolate pecan pudding w/bourbon sauce
Yield: 4 Servings
4 oz Semisweet chocolate; chopped
1 1/2 c Pecan pieces
1/3 c Sugar
1/4 c Dry bread crumbs
1/4 ts Cinnamon
1 Stick butter; softened
1 tb Bourbon
5 Eggs; separated
1 pn Salt
1 1/2 c Milk
1/3 c Sugar
4 Egg yolks
2 tb Bourbon
1 ts Vanilla extract
From: email@example.com (Stephanie da Silva)
Date: Tue, 17 Aug 1993 01:45:17 GMT Preheat the oven to 350F. Place
the chocolate in a small heatproof bowl. Add 3 tablespoons of hot
water and set the bowl over a pan of hot but not simmering water.
Stir with a whisk until the chocolate is melted and smooth. Remove
the bowl from the water and let the chocolate cool to room
Coarsely chop the pecan pieces in a food processor. Remove 1/2 cup
of the pecans and set aside. Add 1 tablespoon of the sugar to the
remaining nuts and grind to a fine powder. Combine the finely ground
pecans, bread crumbs and cinnamon in a bowl; mix well and set the
In a large mixer bowl, beat the butter with half the remaining sugar
until soft and light. Beat in the cooled chocolate and then the
bourbon. Add the egg yolks, one at a time, beating until smooth. Stir
in pecan bread crumb mixture.
In a large bowl, beat the egg whites with the salt until they form
very soft peaks. Gradually beat in the remaining sugar in a slow
stream and continue beating until the egg whites hold soft peaks.
Stir 1/4 of the beaten egg whites into the chocolate batter, then
gently fold in remaining egg whites.
Pour the batter into a buttered 1 1/2 quart baking dish or 8 inch
square baking pan. Smooth the top. Scatter the reserved chopped
pecans evenly over the surface of the batter. Place the baking dish
in a larger pan and pour hot tap water into the larger pan to reach
halfway up the sides of the baking dish. Bake the pudding in the
middle of the oven for 30 to 35 minutes, until the pudding puffs and
feels slightly firm when pressed with the palm of the hand; do not
To serve, spoon the warm chocolate pecan pudding onto dessert plates.
Ladle 2 or 3 tablespoons of Bourbon Sauce over. Pass remaaining sauce
Bourbon Sauce: In a medium nonreactive saucepan, combine the milk and
sugar. Bring to a boil over moderate heat.
Beat the egg yolks in a small bowl until liquified. When the milk
boils, gradually whisk 1/3 of it into the yolks. Return the
remaining milk to a boil over low heat and whisk in the yolk mixture.
Cook, whisking constantly, until the sauce thickens, 1 to 1 1/2
minutes; do not let boil. Immediately remove from the heat.
Whisk the sauce constantly for 1 minute to cool. Strain through a
fine sieve into a bowl and whisk for 30 seconds. Stir in the bourbon
and the vanilla. Serve warm.
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