Discover Italian
 | ||||||
Municipio di Pordenone
Bonet
| ||||||
Bonet
Molded chocolate pudding
Serves 10
7 oz. semisweet chocolate
3 cups whole milk
2 whole eggs + 4 egg yolks
¾ cups sugar + ¼ cup sugar
16 large amaretti cookies, powdered, or ¾ cup amaretti powder
4 tbsp. rum
zest of 1 orange
whipped cream and additional amaretti do decorate
Heat ¼ cup sugar in a small nonstick pan with a teasp of water. Do not stir but let it caramelize to a pale brown color. Immediately pour the caramel in a heated pudding mold or a pie pan, swirl the mold or pan to coat the bottom with the caramel. Set aside.
Heat slowly the milk with the chocolate, stir and let it cool.
Beat the eggs and egg yolks with ¾ cup sugar till frothy and pale yellow in color, add the cooled chocolate milk, add the amaretti powder, orange zest and rum, stir well.
Pour the pudding in the prepared mold or pan; place it in a larger pan and pour hot water in the larger pan to come half way up the mold. Bake in a preheated 350 oven for 1 hour.
Let the pudding rest in the mold for 10 minutes before unmolding it onto a serving dish.
Bring it to room temperature then refrigerate at least 3 hours before serving, decorated with whipped cream and additional crumbled amaretti.
