Deep, Dark, and Fortified with Whisky

Do we need to say anything more to entice you? Much has been written in chat rooms and blogs about the wonderful combination of single malts and chocolate. In fact, you've probably seen the Chix commenting on the topic. Usually we are referencing DC Scotch Chick's chocolate chip cookies and a single malt, but that's not the only scotch/chocolate combo that deserves some attention.  

Chocolate Bar's Johnnie Walker Black Chocolate Pudding is just as its creators describe it: perfect for after-dinner decadence. The authors and owners of Chocolate Bar are as passionate about chocolate as the Chix are about scotch. And likewise they are looking not only to delight their reader with scrumptious recipes but to educate them with a general knowledge and appreciation for all things chocolate. Their enthusiasm for anything and everything chocolate is apparent throughout the book.  How fortuitous for the Chix that the first recipe in the book combines two of our great loves?

Johnnie Walker Black Chocolate Pudding

Recipe from Chocolate Bar

3 1/2 ounces bittersweet chocolate, chopped into small pieces

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

2 Tablespoons cornstarch

3 large egg yolks

1 teaspoon vanilla

3 tablespoons Johnnie Walker Black Scotch whiskey

2 Tablespoons cocoa powder to taste

Place the chocolate in a large mixing bowl.  Bring the milk, cream, and 1/4 cup of the sugar to a boil in a heavy 2-quart saucepan.

Sift the cornstarch into a small bowl and whisk in the remaining half cup of sugar.

Whisk the egg yolks in a medium bowl and add the cornstarch mixture.  Add the vanilla and whisk until combined well.

When the milk mixture comes to a boil, pour one-third of it into the egg mixture, whisking constantly. Add another third and whisk again.  

Return the egg-and-milk mixture to the pan. Reduce the heat to moderate and whisk constantly until the mixture begins to boil and thicken. Continue to whisk the boiling mixture for 3 minutes.  

Remove from the heat, pour through a strainer directly over the chocolate, and whisk gently until the chocolate is melted and incorporated. Add the whisky and whisk until smooth. 

Let the mixture cool for about 10 minutes. 

Cover the mixture with plastic wrap, making sure that the pudding surface comes in direct contact with the plastic wrap.

Alternately, pour the pudding into individual cups, ramekins, or martini glasses and cover separately.  Sprinkle with cocoa powder, to taste.

Refrigerate for 6 hours or overnight, until the mixture is chilled thoroughly and very thick.

Other great recipes from this book that should not be missed include: Spiced Oatmeal Chocolate-Chip Cookies, White Chocolate Macadamia Nut Cookies, and the Double Fudge.