There are quite a few distressing things popping up on Facebook and Twitter these days — which I, for the most part, ignore. I read the New York Times every day, so I get my news from sources other than social media, but there are some things I definitely am glad to learn from social media. For instance, 1) this recipe, 2) fun Portland events. Next week there’s Presidential Debate Bingo, for which I definitely have tickets (and recommend you get some, too!). As for this recipe, I keep seeing it pop up in my social media streams, or on my doorstep in Bon Appetit, or IN MY DREAMS. Jk, kind of, on my dreams… but seriously, I knew I had to make this recipe ASAP when I saw it. Warm cocoa pudding? With candied pecans? Uuuh count me in!
I’m not gonna lie, this is a POWERFUL recipe. My normal chocolate pudding recipe, which I love and adore forever and ever, can easily be consumed by one hungry Mary. At least half of it, no problemo. I figured this would be the same — it is most definitely not. I got a few bites in and actually could not continue eating… it’s SUPER rich. I LOVE it, but I definitely recommend putting this into tiny little bowls and splitting it with everyone you possibly can!
The actual pudding here is the exact same recipe as listed in Bon Appetit, but I added some smoked paprika to the nuts for a little kick! Highly recommended!
Have a wonderful weekend!! xoxo
- 1 large egg white
- 2 Tbsp sugar
- 1 tsp smoked paprika
- 1 cup pecans
- 1½ cups heavy cream
- 1½ cups whole milk
- 4 tablespoons unsalted butter
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sugar
- 2 Tbsp plus 1 tsp cornstarch
- 2 Tbsp unsweetened cocoa powder
- 1½ tsp kosher salt
- 4 ounces chopped chocolate (at least 70% cacao)
- Preheat the oven to 325 F, and line a baking sheet with parchment.
- Whisk the egg white until frothy, then whisk in the sugar and paprika. Toss with the pecans, until they are fully coated, and spread in an even layer on the prepared baking sheet.
- Bake for 30 minutes, tossing every 10 minutes or so, until the are golden and dry. Remove from the oven and set aside. (you can do this up to a week in advance!)
- Combine the cream, milk, butter, and vanilla in a saucepan over medium heat.
- While you're bringing the cream mixture up to a simmer, whisk together the eggs, sugar, cornstarch, cocoa powder, salt, and chocolate.
- When the cream mixture just reaches a simmer, remove from the heat and, whisking constantly, add ½ cup at a time to the chocolate and egg mixture. Once you've added about half of the milk mixture to the chocolate, pour the chocolate into the saucepan with the remaining milk and whisk to combine.
- Return to the heat and cook for another two minutes, or until thickened. Remove and serve immediately with the candied pecans.
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omg! this is freaking beautiful. and an amazing post-feast diet, yes? 😉
Thanks, Michelle! And YES: post-Feast diet for sure… gotta come down off the crazy gradually, right?
This has fall written all over it and I love it.
Yesss! I think I may develop a chocolate pudding problem this fall… it’s hard to quit!
So tempted to have some of that right now. That looks marvelous!
Thanks, Supriya!! xo
I love chocolate and the pecans are a great way to spice it up.
Agreed!!
Could this be served cold or done where it would be able to put in a mold? Also, could you add paprika to the pudding?
Hi Tammie! You could definitely add paprika to the pudding, and it could be served cold! It was pretty firm once it cooled down, so I think putting it into a mold would probably work — but I’m not 100% about that. Let me know if you try it!! xo