A Dance with Decadence: Double Bourbon & Chocolate Pudding
This pudding may appear to be a regular children’s lunch-box staple, but don’t be fooled. It is a most decadent, and certainly adult version of the old favourite. Hidden in between layers of rich dark chocolate, lie silken folds of creamy vanilla, pecan -- and heady bourbon.
Although not particularly a recipe created for those on a diet, a single serving of this luscious dessert goes a long way in satisfying your sweet tooth, as well as your hankering for a tipple. Savour each spoonful, enjoy with a modicum of caution (or not), and most definitely do not pack it in your kid’s lunch!
- 6 tablespoons granulated sugar
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2½ cup whole milk
- 1½ cup heavy cream
- 2 bars bittersweet chocolate
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- 1½ cup heavy cream
- 3 tablespoons confectioners' sugar
- 1½ tablespoons bourbon
- Toasted pecans
For the double chocolate pudding:
For the bourbon-pecan:
Make the double chocolate pudding by whisking sugar, cornstarch, cocoa powder, and salt in a saucepan. Slowly whisk in milk, cream and 2 tablespoons bourbon. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.
Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.
Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.
While it chills, whip heavy cream, confectioners' sugar, and remaining 1 1/2 tablespoons bourbon until soft peaks form. Alternate layers of pudding and whipped cream in each of 4 glasses. Top with whipped cream and toasted pecans.
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