Warm Cocoa Pudding with Candied Pecans
A rich and decadent chocolate pudding made with heavy cream, whole milk, and dark chocolate, topped with sweet candied pecans. This elegant dessert combines smooth, warm chocolate pudding with crunchy candied nuts for the perfect texture contrast.
Ingredients
- •1 large egg white
- •2 tablespoons sugar
- •1 cup pecans
- •1½ cups heavy cream
- •1½ cups whole milk
- •4 tablespoons unsalted butter
- •1 teaspoon vanilla extract
- •2 large eggs
- •½ cup sugar
- •2⅓ tablespoons cornstarch
- •2 tablespoons unsweetened cocoa powder
- •1½ teaspoons kosher salt
- •4 ounces chopped chocolate
Cooking Instructions
- 1.
Preheat oven to 325°F. Whisk egg white in a medium bowl until frothy. Whisk in sugar. Add pecans; toss until coated. Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25-30 minutes. Let cool.
30 min
- 2.
Bring cream, milk, butter, and vanilla to a simmer in a medium saucepan over medium heat. Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder, and salt in a medium heatproof bowl to combine.
10 min
- 3.
As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one-third of cream mixture to egg mixture. Whisk tempered egg mixture into cream mixture in saucepan. Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes. Remove from heat and add chopped chocolate; whisk until chocolate is melted and pudding is smooth. Serve topped with candied pecans.
15 min
- 4.
Pecans can be candied 1 week ahead. Store airtight at room temperature. Pudding can be made 2 days ahead. Press plastic wrap directly onto surface and chill. Reheat gently in a heatproof bowl set over a pan of simmering water before serving.
