Chocolate Silk
Submitted by Ian
Chocolate silk pudding with cocoa, three types of milk, egg yolks, and gelatin. A pot de creme-style dessert that sets overnight into a dense, velvety custard.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
8 hrsThis chocolate pudding earns the “silk” name. Three milks (half-and-half, evaporated skim, and whole) combined with cocoa, cornstarch, gelatin, and egg yolks cook into a custard so smooth and dense it’s closer to pot de creme than anything from a box.
The triple-milk approach is deliberate. Half-and-half provides richness, evaporated skim adds concentrated dairy flavor without extra fat, and whole milk loosens the texture enough to pour into ramekins. Each one contributes something the others can’t.
Both cornstarch and gelatin act as thickeners here, and they work differently. The cornstarch thickens during cooking for immediate body, while the gelatin sets the custard firm during the overnight chill. Together they create that spoon-slicing density that wobbles slightly when you nudge the cup.
Templering the egg yolks is the critical technique. Blend a little hot mixture into the beaten yolks first to warm them gradually, then stir them back into the pan. Dumping cold yolks straight into hot custard scrambles them instantly. After adding the yolks, stir constantly at moderate low heat for 3-4 minutes without letting it boil.
Pro Tips
- Press out all lumps when combining the dry ingredients. Cocoa and cornstarch clump stubbornly, and lumps won’t dissolve during cooking.
- Stir while cooling to prevent a skin from forming. If a skin does form, it creates rubbery bits in an otherwise silky dessert.
- Chill at least 5 hours, overnight is better. The gelatin needs that time to fully set.
- Serve in small portions. Four-ounce ramekins are the right size. This is dense and rich enough that a little goes a long way.
Variations
- Espresso chocolate silk: Add 2 teaspoons of instant espresso powder to the dry ingredients for a mocha custard.
- Orange chocolate: Stir in ½ teaspoon of orange extract with the vanilla for a subtle citrus-chocolate combination.
Ingredients
Directions
In a large saucepan, combine the sugar, cocoa, cornstarch and gelatin, pressing out all lumps.
Add the half-and-half, evaporated skim milk and whole milk; whisk vigorously to blend.
Set the pan over moderately low heat and cook, stirring constantly with a wooden, until the mixture just boils and is thickened and smooth, about 10 minutes.
Blend a little of the hot mixture into the beaten egg yolks, then stir the warmed egg yolks back into the pan.
Cook over moderately low heat, stirring constantly, for 3 to 4 minutes.
The mixture must not boil or the eggs will scramble.
Remove from the heat and stir in the vanilla.
Set the saucepan on a rack to cool for 10 minutes, stirring frequently to prevent a skin from forming on the surface.
Ladle the mixture into 6 decorative 4-ounce pot de creme cups or white porcelain ramekins and let cool completely.
Cover each cup with plastic wrap, then refrigerate at least 5 hours, or overnight.
Serve as is or top each serving with a little of the whipped cream and either a scattering of chopped pistachios or a single candied violet.
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