Milk Street Recipe
Creamy Chocolate Pudding with Sesame Whipped Cream
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This stovetop dessert pairs dark chocolate with the earthy, nutty notes of toasted sesame. Slightly warm, the pudding is creamy; chilled, it has the consistency of firm custard. We preferred Dutch-processed cocoa for its rich, dark color, but natural cocoa, which has a lighter hue, worked, too. For a little more chocolate intensity and slightly less sweetness, use bittersweet chocolate instead of semisweet.
1/4 cup plus 1½ teaspoons white sugar, divided
3 tablespoons Dutch-processed cocoa
5 teaspoons cornstarch
1/2 teaspoon kosher salt
2 cups half-and-half, divided
2 large egg yolks
3 ounces semisweet chocolate, chopped
2 tablespoons salted butter, cut into 4 pieces
1/2 cup heavy cream
2 tablespoons plus 2 teaspoons tahini, plus more to serve
Cocoa nibs or toasted black or white sesame seeds, to serve
Ingredients
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¼
cup plus 1½ teaspoons white sugar, divided
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3
tablespoons Dutch-processed cocoa
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5
teaspoons cornstarch
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½
teaspoon kosher salt
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2
cups half-and-half, divided
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2
large egg yolks
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3
ounces semisweet chocolate, chopped
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2
tablespoons salted butter, cut into 4 pieces
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½
cup heavy cream
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2
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Cocoa nibs or toasted black or white sesame seeds, to serve
Milk Street Recipes
Chocolate and Tahini Come Together in This Dessert
Directions
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01In a medium saucepan, whisk the ¼ cup sugar, cocoa, cornstarch and salt, breaking up any large clumps of cocoa; it’s fine if some small lumps remain. Add ¼ cup of half-and-half and whisk until smooth. Whisk in the yolks. Gradually whisk in the remaining half-and-half.
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02Bring the mixture to a simmer over medium-high while whisking continuously. Once it reaches a simmer, cook for 1 minute, whisking constantly; the pudding will be thick and glossy. Off heat, whisk in the chocolate until smooth, then whisk in the butter and 2 tablespoons tahini.
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03Set a fine mesh strainer over a medium bowl. Scrape the pudding into the strainer and push it through with a silicone spatula; scrape the bottom of the strainer to collect all of the pudding. Divide the pudding evenly among 4 serving dishes and set aside until barely warm, about 15 minutes.
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04In a medium bowl, combine the cream, 2 teaspoons tahini and remaining 1½ teaspoons sugar. Beat until it holds stiff peaks. Dollop the whipped cream onto the puddings. Drizzle each with additional tahini and sprinkle with cocoa nibs or sesame seeds.
Tip: Don’t forget to stir the tahini. The oil in tahini separates and must be mixed in before use.
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