Wowsers.I hope you all had a great Memorial Day weekend filled with sun, fun and grilling. We went down to Shelter Island for the long weekend, and it was absolutely stunning. So chill, lots of good food and drinks – and we stayed in the most beautiful house. So I decided to take advantage of this beautiful setting (and perfect kitchen) to whip up some dessert for friends, and use the Open Kitchen Collection that Williams Sonoma sent me to try! (You may remember that I teased out a bit of their cookware a few weeks ago.)
The pieces are gorgeous – the kind I will display in my kitchen when we get a new place – but more importantly, they cook really well too! So I decided to snap a few pics of moi cooking to show you the process and how high end the collection really is!
Now, ignoring the fact that I made little mess pouring (hey, it’s hard trying to look cute and cook!), this pudding is easy to make. 10 minutes prep, 10 minutes cooking and then pop them in the fridge. They were ready within the hour for a dollop of whipped cream, chocolate shavings and a cherry. The only problem I’m going to have is…that Joe doesn’t like chocolate or pudding, so that means I’ll probably eat all of this whenever I make it! Oops. Here is the pudding post-pour and pre-whip. Already delicious!
And how gorgeous is this kitchen?!!?Now part of me was very tempted to put a whole lot more whipped cream on these and make them look like a sundae – but the pudding itself is so rich and creamy it totally doesn’t need it. (Unless you want to, in which case, no judgement. Do you!)Coming up there will be more recipes, summer fun and traveling – and attempts at getting in shape! Plus more wedding details since we are less than 10 days out! And remember to check out more behind the scenes, don’t forget to follow me on Facebook, Twitter, Instagram and Pinterest!
- 1/2 cup Sugar
- 5 tablespoons Cornstarch
- 1 cup chopped Cherries
- 4 ounces dark (70% or more) chocolate, chopped
- 1/4 cup Dark Cocoa Poweder
- 1 1/3 cups Heavy Cream
- 2/3 cups 1% Milk
- 1 large egg yolk
- 1 tablespoon unsalted butter
- 1/4 teaspoon vanilla
- 1 pinch salt
- In a heavy saucepan whisk together sugar, cornstarch, dark cocoa powder and a pinch salt. Add chocolate to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Add cherries and reduce heat to low, whisking for 2-3 more minutes. Remove pan from heat and whisk in butter and vanilla.
- Divide pudding between 5-6 small glasses.. Chill puddings in fridge, surfaces covered with plastic wrap, until cooled, about 30 minutes to 1 hour.
- Top with whipped cream, cherries and chocolate shavings if desired!