Chocolate Maple Pudding
| It was called “Shake-a-pudding” and any self-respecting TV watching child of the 60’s and 70’s would be aware that this delicious dessert was the pinnacle of our culinary technology at the time. Right up there with Space Food Sticks and Tang this pudding was a simple combination of water (I spiked mine with whole milk) and a sealed satchel of flavorful fixin’s. All the user needed to do was add both ingredients to the included cup top with the lid and then of course, well, shake! The commercials had sugar crazed boys and girls shaking wildly in their parents’ rumpus room to the sun infused tunes that sounded fiercely of the beach boys. It seemed like culinary alchemy for after only a few minutes of crazed shaking, the cups are opened and magically, it was pudding! |
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Well today I’m using the pinnacle of today’s culinary technology; sous vide, to offer you a true full flavored and perfectly smooth chocolate pudding. The precision low temperature cooking of VacMaster' SV1 is the prefect technology for worry free and perfect prepared puddings. |
| Why, do you ask? Well the key is the precision temperature control of the SV1. By bagging all of the ingredients and cooking at the optimal temperature it allows the eggs to thicken the chocolate base with NO fear of curdling. All that’s needed is a quick spin in the blender of your choice and an optional strain through a fine mesh sieve and you’re on your way! |
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This
chocolate pudding is the perfect summertime dessert and thanks to sous vide and
vacuum packing you can always have a quick sweet treat for your family and
friends just minutes away. I’ll leave you with that and my final ode to the
pudding of my youth!
"Shake, shake, shake a puddin' Puddin' puddin' shake a puddin' Shake, shake, shake a puddin' Puddin' puddin shake a puddin' There's a new kind of puddin' and you can make it It's called Shake a puddin' and all you do is shake it" |
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Ingredients: • 2 cups heavy cream • 3/4 cup maple sugar • 1/3 cup cocoa powder • 3 large eggs, fresh, plus 2 large egg yolks • 2 teaspoons vanilla extract • 1 pinch sea salt • 1/2 cup semisweet chocolate chips |
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Directions: 1. Preheat the VacMaster SV1 to 180°F/82°C 2. Using an immersion blender and a bowl or a bar blender, food processor etc., puree all of the ingredients with the exception of the chocolate, until smooth about 30 seconds or so. 3. Using the VacMaster Bag Filler and an appropriate sized VacMaster bag add the cream mixture and the chocolate chips. 4. Using a VacMaster chamber machine, vacuum seal the bag keeping a careful eye on the mixture level as cream expands during the vacuum process. If the level rises too close to the seal bar, immediately press seal or stop to end the process. 5. Place the sealed bag in the water bath of the SV1 and cook for 45 minutes. 6. Carefully agitate the bag a few times throughout the cooking process to prevent clumping. 7. Carefully remove the bag from the SV1 and blend until smooth. 8. For the smoothest pudding you can optionally strain the blended pudding through a fine mesh sieve. 9. Transfer to the chocolate pudding to a suitable sized bowl, refrigerate, and serve chilled. |
