Frozen Spicy Chocolate Pudding Bars Recipe
To learn more about this recipe, check out the story, All About Access, in our New York City Edition.
Recipe from the Tasting Table Test Kitchen
Spicy Frozen Chocolate Pudding Bars
To learn more about this recipe, check out the story, All About Access, in our New York City Edition.
servings
6
(2 bars per person)
Ingredients
- ½ cup granulated sugar
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 3 cups whole milk
- 6 ounces 62% semisweet chocolate, coarsely chopped
- 1 teaspoon vanilla extract
- 1 teaspoon ground chipotle chile
- 1 teaspoon cayenne pepper
Directions
- In a medium saucepan set over high heat, bring 1 inch of water to a simmer. In a medium bowl, whisk together the sugar, cornstarch and salt, then slowly whisk in the milk. Set the bowl on top of the simmering water, reduce the heat to low and cook, stirring occasionally, until the mixture thickens and coats the back of a wooden spoon, 15 to 20 minutes.
- Add the chocolate and cook, stirring often, until the pudding is smooth and thick, 2 to 4 minutes. Carefully remove the bowl from on top of the saucepan and stir in the vanilla, chipotle and cayenne.
- Pour the pudding into a fine-mesh strainer set over a large bowl. Line a 9-by-13-inch quarter sheet pan with parchment paper and lightly coat with nonstick pan spray. Pour the strained pudding into the prepared sheet pan, then place it in the freezer to set, about 30 minutes.
- Remove the sheet pan from the freezer and slice the semi-frozen chocolate pudding into twelve 3-by-4-inch bars. Return the bars to the freezer until completely hard, about 1 hour, then use an offset spatula to place 2 on each plate. Serve.