Pull up a chair and get ready to enjoy a great chocolate dessert. We’re about to introduce you to one of the best and most festive holiday desserts we’ve ever had the pleasure of making.
When we first saw the recipe, we were excited because we love chocolate pudding. Admittedly, we were reluctant to add the rosemary and pepper, but we know Chef Haffmans is incredible so we decided to give it a go. The result was simply divine.
This recipe is perfect for the holiday season. The pudding itself is very simple to make and is rich, creamy and smooth. The rosemary lends the slightest hint of evergreen to the flavor and the pepper gives it just the right touch of spice. The milk jam and brioche crumble work in concert to provide the perfect mix of textures for your palate.
In short, you have to try this dessert. It’s like eating Christmas.
Speaking of Christmas, we hope you have a wonderful holiday with lots of great local food. Don’t forget to support your local businesses. Happy New Year!
Salt and Pepper Holiday Chocolate Budino with Rosemary Milk Jam, Shredded Brioche, Fleur de Sel and Tellicherry Pepper
Milk, 2 Cups
Dark Chocolate, 4oz, chopped
Butter, 1 Tblsp.
Cornstarch, 2 Tblsp
Sugar, 1⁄2 Cup
Cocoa Powder, 1Tblsp.
Bring milk and butter to a simmer over medium heat. Combine cornstarch, sugar and cocoa powder in a separate bowl. Temper milk mixture to cornstarch mix by gradually adding the hot milk in stages. Once all is incorporated, return to heat and add chopped chocolate. Whisk constantly till it becomes smooth and reaches a simmer. Turn off heat, push through fine mesh strainer and chill immediately. Cover with surface with plastic wrap.
Rosemary Milk Jam
Fresh Rosemary, 8 Sprigs
Whole Milk, 3 Cups
Cream, 1⁄2 Cup
Sugar, 1 Cup
Vanilla Bean, 1ea, split and seeded
Corn Syrup, 3 Tblsp.
Baking Soda, 1 tsp
Butter, 4 Tblsp, room temperature
Combine milk, cream, sugar and rosemary and bring to simmer while stirring often. Lower heat and let reduce by half. Add baking soda carefully, the mixture will expand rapidly. Add corn syrup. Continue to cook and stir till it becomes light brown in color. Remove from heat. Push through a fine mesh strainer and cool to room temperature. Add butter and mix till well blended. Chill.
Shredded Leftover Brioche
Brioche 1 Loaf
Powdered Sugar, 1⁄2 Cup
Take leftover, day old, brioche and remove crust. Using fingers pinch and pull the brioche creating rough pieces of all different shapes and size. Place bread pieces onto a sheet pan and dust with powdered sugar. Let sit at room temperature, uncovered, for 24 hours. Store in airtight container for up to three days.
Fleur De Sel Sea Salt (or another type of sea salt)
Course Ground Tellicherry Peppercorns (or another type of peppercorn) Unsweetened Soft Whipped Cream
Remove budino mixture from cooler and whip by hand to smooth out any lumps. Spoon three dollops of budino evenly across the plate. Top each dollop with a sprinkle of salt and pepper. Top each dollop with a piece of shredded brioche. Place rosemary milk jam around outside of plate. Garnish with a spoonful of unsweetened soft whipped cream.
Cooking notes: We only had 4 sprigs of rosemary so that’s what I used. Also, I found I had to cook for quite a while to get it thick.