A bowl of salted chocolate pudding

Roman says: “Not unlike vanilla pudding (a.k.a. Vanilla Pastry Cream, page 158), this salted chocolate pudding should simply be celebrated for what it is – which is a bowl of melted chocolate made spoonable and consumable by a LOT of dairy (plus some sugar, egg yolks and cornflour, as is customary for pudding). My favourite way to consume this sexy, hedonistic number is not in dainty little cups. No, this pudding wants to be served in one giant bowl, topped with a tangy yoghurt- or sour cream-laced whipped cream and lots of flaky salt, with nothing but a handful of spoons for individual indulging. No personal bowls, no serving utensils. This giant bowl of silky chocolate is meant to be shared with friends and lovers. (Alternatively, use it to make friends and lovers – works every time.)

Makes 4 cups; serves 4–6

Ingredients

140g (5oz) bittersweet chocolate (65%–70% cacao), finely chopped
360g (1½ cups) thick (double/heavy) cream
360g (1½ cups) full-cream milk
30g (¼ cup) unsweetened (Dutch) cocoa powder
165g (¾ cup) sugar
3 large egg yolks
30g (¼ cup) cornflour (cornstarch)
1 teaspoon (4g) kosher salt
1 teaspoon (5g) vanilla extract
50/50 (Tangy Whipped Cream, see below)
flaky sea salt, for serving
cookies, such as chocolate wafers or gingersnaps, for crumbling or dipping

Eat with

At the end of your next gathering, when the lights are low and the music is loud and you think you’ve run out of wine but find that one extra bottle in the back of the fridge – that’s the moment to bring out this bowl of chocolate pudding.

Method

Do ahead - Chocolate pudding is proudly sturdy and can stay in your fridge, covered tightly, for up to 5 days.

Place the chocolate in a large heatproof bowl.

In a medium pot, heat the cream, milk, cocoa powder and 6 tablespoons of the sugar over medium–high heat, whisking constantly until the mixture comes to a bare simmer, 8–10 minutes. Remove from the heat.

In a separate large bowl, whisk the remaining sugar with the egg yolks, cornflour, salt and vanilla, until the mixture is lump-free and pale in colour. Whisking constantly, ladle in some of the hot cream mixture and whisk until completely blended. Add a little more at a time, until half the cream mixture is combined with the egg yolk mixture, then transfer to the pot with the remaining cream mixture.

Return the pot to medium heat and, whisking constantly, cook until the mixture has transformed from thin and watery to thick and custardy, with the occasional bubble popping up, 3–5 minutes.

Immediately pour the hot mixture over the chocolate and let sit for a minute or two, giving the bowl a shake to help the chocolate settle as it melts. Whisk the mixture until you have an ultrasmooth, silky pudding.

Transfer to a large bowl or flat baking dish; a 20 × 20 cm (8 in) dish works well. Cover with plastic wrap, placing it directly on the surface of the pudding. Refrigerate until the pudding is completely set – at least 3 hours, and up to 48 hours.

50/50 (tangy whipped cream)

Roman says: “This is my default topping and accompaniment for most desserts that would otherwise use whipped cream. This is not to knock classic whipped cream (it is, as you know, perfect), but simply to offer an alternative when you wished there was a bit more … something going on. A bit more tanginess, acidity, depth. The yoghurt (or sour cream, if it suits you) also adds a density that seems possibly counterintuitive to the light airiness desired by whipped cream, but it really really does work. Oh, and it doubles well, if the need strikes.”

Makes about 2 cups; enough for one 23 cm (9 in) pie

Ingredients

235g (1 cup) thick (double/heavy) cream
290g (1 cup) full-cream Greek-style yoghurt or full-fat sour cream
40g (⅓ cup) icing (confectioners’) sugar
small pinch of kosher salt

Eat with

Every dessert under the sun.

Method

Do ahead - best made right before using.

In a medium bowl, and using a whisk (or, if you really would like, an electric hand-held mixer), whisk the cream until it’s starting to thicken and has soft, medium peaks, 2–4 minutes or so.

Add the yoghurt, icing sugar and salt and continue to whisk until it looks like gorgeous, pillowy whipped cream (you’ll know when you know), another 2–3 minutes.

Sweet Enough: 3 sweet and salty baking recipes from Alison Roman’s new book