Ingredients Jump to Instructions ↓

  1. Chocolate Pecan Pudding with Bourbon Sauce

  2. 4 ounces semisweet chocolate, chopped

  3. 1 1/2 cups pecan pieces (about 5 1/2 ounces)

  4. 1/4 cup dry bread crumbs

  5. 1/4 teaspoon cinnamon

  6. 1 stick (4 ounces) butter, softened

  7. 1 tablespoon bourbon

  8. 5 eggs, separated

  9. Pinch of salt

  10. Preheat the oven to 350F. Place the chocolate in a small heatproof

  11. bowl. Add 3 tablespoons of hot water and set the bowl over a pan

  12. of hot but not simmering water. Stir with a whisk until the

  13. chocolate is melted and smooth. Remove the bowl from the water

  14. and let the chocolate cool to room temperature.

  15. Coarsely chop the pecan pieces in a food processor. Remove 1/2

  16. cup of the pecans and set aside. Add 1 tablespoon of the sugar to

  17. the remaining nuts and grind to a fine powder. Combine the finely

  18. ground pecans, bread crumbs and cinnamon in a bowl; mix well and set the mixture aside.

  19. In a large mixer bowl, beat the butter with half the remaining

  20. sugar until soft and light. Beat in the cooled chocolate and then

  21. the bourbon. Add the egg yolks, one at a time, beating until

  22. smooth. Stir in the pecan bread crumb mixture.

  23. In a large bowl, beat the egg whites with the salt until they form

  24. very soft peaks. Gradually beat in the remaining sugar in a slow

  25. stream and continue beating until the egg whites hold soft peaks.

  26. Stir one-fourth of the beaten egg whites into the chocolate batter,

  27. then gently fold in the remaining egg whites.

  28. 1 1/2 quart baking dish or 8 inch

  29. square baking pan. Smooth the top. Scatter the reserved chopped

  30. pecans evenly over the surface of the batter. Place the baking

  31. dish in a larger pan and pour hot tap water into the larger pan to

  32. reach halfway up the sides of the baking dish. Bake the pudding

  33. 30 to 35 minutes, until the pudding

  34. puffs and feels slightly firm when pressed with the palm of the

  35. hand; do not overbake.

  36. To serve, spoon the warm chocolate pecan pudding onto dessert

  37. plates. Ladle 2 or 3 tablespoons of the Bourbon Sauce over. Pass

  38. the reamaining sauce separately.

  39. Bourbon Sauce

  40. 1 1/2 cups milk

  41. 1/3 cup sugar

  42. 4 egg yolks

  43. 2 tablespoons bourbon

  44. teaspoon vanilla extract

  45. In a medium nonreactive saucepan, combine the milk and sugar.

  46. Bring to a boil over moderate heat.

  47. Beat the egg yolks in a small bowl until liquified. When the milk

  48. boils, gradually whisk 1/3 of it into the yolks. Return the

  49. remaining milk to a boil over low heat and whisk in the yolk mixture.

  50. 1 to

  51. minutes; do not let boil. Immediately remove from the heat.

  52. Whisk the sauce constantly for 1 minute to cool. Strain through

  53. a fine sieve into a bowl and whisk for 30 seconds. Stir in the

  54. bourbon and the vanilla. Serve warm.


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