David Chang’s Dinner Time Live Has Holiday Cooking Plans Covered

Chocolate Fudge Pudding

Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Continue to mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps.

Milk Chocolate Pudding Pie With Salted Peanut Crust

Unsweetened Whipped Cream

1 cup heavy cream

1/2 tsp pure vanilla extract (optional)

EQUIPMENT:Food processor9-inch pie plate

To make whipped cream: Using chilled beaters (or a whisk), beat the cream with the vanilla, if using in a chilled bowl until it holds a soft shape. Beat until it holds a good shape but is not too stiff.

Position a rack in the lower third of the oven and preheat the oven to 350°F.

Crust

1/4 cup salted roasted peanuts (finely ground in a food processor or crushed in a bag with a rolling pin)

2 tbsp sugar

3/4 cup graham cracker crumbs (finely ground in a food processor)

4 tbsp unsalted butter, melted

3 oz milk chocolate, finely chopped

To make the crust: Mix the peanuts, sugar, graham cracker crumbs, and butter in a medium bowl until the mixture is evenly moistened. Spread the mixture in the pie plate and use the bottom of a glass or a custard cup to press it evenly and firmly over the bottom and up the sides of the pie plate.

Bake for 12 to 14 minutes, until the crust begins to set and colors slightly. If the crust puffs up while baking, press it gently back into place with the back of a fork or the custard cup.

Remove the crust from the oven, sprinkle the chopped chocolate over the bottom, and let the chocolate soften for 1 to 2 minutes. Using a pastry brush or the back of a spoon, spread the chocolate evenly over the bottom and up the sides of the crust. Let cool, then chill the crust until the chocolate sets, about 30 minutes.

Filling

3 tbsp sugar

3 tbsp unsweetened cocoa powder, preferably natural

2 tbsp plus 2 teaspoons cornstarch

1/8 tsp salt

2 cup whole milk

7 oz milk chocolate

11/2 recipe Unsweetened Whipped Cream (see recipe)

a couple of tablespoons of salted roasted peanuts

chocolate shavings

To make the filling: Whisk the sugar, cocoa, cornstarch, and salt together in a heavy medium saucepan. Add about 3 tablespoons of the milk and whisk to form a smooth paste. Whisk in the remaining milk. Using a silicone spatula or a wooden spoon, stir the mixture constantly over medium heat, scraping the bottom, sides, and corners of the pan, until the pudding thickens and begins to bubble at the edges, about 5 minutes. Continue to cook and stir for 1 minute, then add the chocolate and stir briskly until the chocolate is melted and the pudding is smooth, about 30 seconds longer. Scrape the hot pudding into the crust and level it with one or two strokes of the spatula. Let cool for 1 hour, then refrigerate the pie. When the filling is cool, cover and chill for at least several hours, or overnight.

Top the pie with dollops or a swirl of the whipped cream, and sprinkle with the peanuts.

Excerpted from Sinfully Easy Delicious Desserts by Alice Medrich/Artisan Books, 2012.Excerpted from Sinfully Easy Delicious Desserts by Alice Medrich/Artisan Books, 2012.

Chocolate Orange Pond Pudding

Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together. Put the parchment and foil on top of the pudding, foil-side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle.

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