Chocolate Pudding with Five Spice and Crunch
I have two words: Chocolate Pudding. That childhood favorite is getting a flavor boost with a hint of Chinese Five Spice and espresso to reinforce that chocolatey goodness; and, the finishing flourish couldn’t be easier— a shower of Rice Krispie treats for that satisfying crunch. What’s the best part about all of this? It’s as simple and quick as ever— just a few steps towards a luscious velvety-smooth puddin’.
Serves 4
INGREDIENTS
2 ½ cups evaporated milk
2 egg yolks
⅓ cup unsweetened cocoa powder
6 tbsp white sugar
2 tbsp cornstarch
⅛ teaspoon kosher salt
2 tsp five spice powder
1 tbsp instant espresso
2 tsp vanilla extract
2 oz dark chocolate, cut into small pieces
2 tbsp cold butter, cut into ½” pieces
Whipped cream, for serving
Rice Krispies, for garnish
Chocolate shards, for garnish
Sea salt, for finishing
METHOD
Whisk milk and egg yolks together in a large pot. Add the cocoa powder, sugar, cornstarch, salt, five spice and instant espresso. Turn heat on and bring mixture to boil, then reduce to medium/medium-low, whisking constantly until thickened (2-3 minutes), then shut off the heat and whisk in vanilla and butter. Transfer to a tightly sealed container and chill 2 hours to overnight. Serve with whipped cream and garnish with puffed rice and chocolate shards and finish with sea salt.
