Hey Chitlins. I’ve been told that Valentine’s is this weekend. Know how I know? Because every blog out there is suddenly covered in chocolate and red. True story. Check it out yourselves. Now I’m not saying you have to have chocolate for Valentine’s, I mean you could totally buck the system, and more power to yah really. But I am saying that having something chocolate on my blog just before Valentine’s is really going to drive the traffic. So I made something chocolate for yah.
But! Because I’m not a total slave to the chocolate industry or the blogosphere, I also made you something simple and cookie dough flavored. Because let’s be real, my first love is most definitely cookie dough. Do not be put off by the multiple steps for this amazing little delicacy. Please! It is so worth the three-part effort. Just spread it over two days. One day for pudding, and one day for puffs and assembly. Or you could spread it over three days: one day for pudding making, one day for pudding eating, and one day for a second round of pudding making, and puffs, and assembly.
Whatever floats your boat. This is a judgment free zone.
How is everyone celebrating the beloved/dreaded holiday? Personally, I’m going to stop at Ladurée and pick up a few macarons; and then I’m headed to late night at The Met because there is nothing better than sitting in the European galleries when it’s totally empty and quiet; then The BF and I are getting wings. Know why? Because I’m pretty sure I don’t need reservations to sit at a bar and order wings. And if we do, then we’re ordering pizza. I wonder if I can ask them to cut the pepperonis into hearts?
Anyhoodle. If you’re more of a low-key valentines gal (or chap) these are the desserts for you. Spanish style hot chocolate with cookie dough cream puffs. Oh yeah….
- 3 oz bittersweet dark chocolate, chopped or the chips
- ¼ cup sugar
- 1 cups milk
- ¼ cup cornstarch
- 1½ cups cold water, divided
- ¼ tsp vanilla
- 1 Recipe of pâté au choux, baked and cooled in puff form
- 1 recipe of cookie dough pudding (to follow)
- 1 cup of heavy cream
- ⅛ tsp cinnamon extract or ¼ tsp cinnamon powder
- ¾ cup light brown sugar, divided
- ¼ tsp salt
- 3 tbsp cornstarch
- 2 cups whole milk
- ½ cup half and half
- 1 tsp vanilla
- 2 tbsp butter
- Place the chocolate, sugar, milk, and 1 cup of water in a medium saucepan and heat over medium until melted and smooth.
- In a measuring cup whisk together the cornstarch and remaining ½ cup cold water.
- Once the chocolate and milk mixture is melted, add the cornstarch slurry and whisk over medium-high heat until bubbling.
- Reduce heat to medium and whisk constantly until thickened and resembling a slightly runny pudding.
- Remove from heat and add the vanilla and cinnamon. Stir to incorporate.
- Divide between cups and serve hot. Leftovers can be stored in an airtight container in the fridge for up
- to three days.
- In a sauce pan whisk together the salt, cornstarch and ½ cup of the brown sugar until mostly lump free.
- Add the milk and heavy cream and whisk constantly over medium heat until it begins to thicken and bubble, about 5 - 7 minutes.
- Reduce heat to low and cook stirring constantly until thick, about another five minutes. Make sure you're scraping the bottom and whisking out all the lumps.
- Once thickened, remove from heat and add the remaining brown sugar, vanilla, and butter. Whisk until smooth.
- Pour into an airtight container and lay a piece of plastic wrap over the surface. Cover and chill until thickened and cooled through.
- If you have a whipped cream canister this goes really fast. Mix equal parts cookie dough pudding and heavy cream in the canister. Then activate with the cartridge and pipe into the puffs.
- If you don't, then whip 1 cup of heavy cream until soft peaks form.
- Gently fold in 1 cup of pudding until uniform but not deflated.
- Spoon into a piping bag fitted with a plain tip, or in a ziplock bag with the corner snipped off, and pipe into the puffs. Violá!