Best 3 Pizzeria Locales Butterscotch Pudding With Chocolate Ganache Recipes
Searching for a decadent and delightful dessert that will transport your taste buds to a realm of pure bliss? Look no further than the divine pizzeria locales butterscotch pudding with chocolate ganache. This exquisite creation is a harmonious blend of creamy, smooth butterscotch pudding and rich, velvety chocolate ganache, resulting in a symphony of flavors that will leave you craving for more. Let's delve into the world of this delectable delicacy and embark on a culinary journey to discover the secrets behind its irresistible charm.
Let's cook with our recipes!
CHOCOLATE GANACHE BUTTERSCOTCH PUDDING
Steps:
- For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
- For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.
PIZZERIA LOCALE'S BUTTERSCOTCH PUDDING WITH CHOCOLATE GANACHE
While most butterscotch pudding recipes rely simply on dark brown sugar for their flavor, Pizzeria Locale in Denver adds an intense, nutty character by caramelizing the brown sugar first. Beyond a little salt, there is no other flavor added to distract from the caramel - no vanilla, no alcohol, no spice. They are not missed. If you're pressed for time, you could skip the ganache topping, substituting grated milk chocolate bits on top or leaving the chocolate off altogether. Even the whipped cream is optional. Butterscotch pudding this good stands on its own.
Provided by Melissa Clark
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer. Cover to keep warm.
- In a medium pot, bring brown sugar, 1/3 cup water and salt to a boil. Cook, stirring occasionally to keep mixture from scorching, until it reaches 240 degrees on a candy thermometer, about 10 minutes. The mixture should be a deep brown color and smell nutty and caramelized.
- Immediately whisk cream mixture into brown sugar to stop the cooking. The mixture will seize. Bring to a boil, whisking constantly, and cook until smooth.
- In a small bowl, whisk together egg yolks, egg and cornstarch. Pour a ladleful of hot cream mixture into the egg mixture, whisking constantly so the eggs don't curdle. Pour egg mixture into the pot with the cream, whisking more. Cook for another 2 to 4 minutes, until thickened. It's O.K. if the mixture comes to a simmer.
- Strain mixture into a bowl or large glass measuring cup with a spout and whisk in butter until smooth. Divide among 8 serving dishes and chill for at least 4 hours until custards are set.
- Make the ganache: In a small saucepan, heat cream until steaming. Add chocolate and stir constantly over very low heat until just melted. Strain into a glass measuring cup with a spout.
- Pour a thin layer of ganache over the tops of the custards. You may not use all of the ganache depending on how wide your serving dishes are. Chill for at least 4 more hours to set the ganache. Serve with whipped cream on top.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 17 grams, Carbohydrate 26 grams, Fat 49 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 300 milligrams, Sugar 24 grams, TransFat 0 grams
CHOCOLATE GANACHE BUTTERSCOTCH PUDDING
Provided by Nancy Fuller
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
- For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.
Tips:
- Use room-temperature butter and cream. This will help the pudding and ganache to come together smoothly and evenly.
- Make sure to use unsweetened condensed milk. If you use sweetened condensed milk, your pudding will be too sweet.
- If you don't have a double boiler, you can still make the ganache. Just be sure to use a heatproof bowl and set it over a saucepan of simmering water, stirring the chocolate and cream until it is melted and smooth.
- The pudding can be made ahead of time. It will keep in the refrigerator for up to 3 days.
- The ganache can also be made ahead of time. It will keep in the refrigerator for up to 2 weeks.
Conclusion:
This easy Butterscotch pudding with chocolate ganache has a rich, creamy texture and a delicious butterscotch flavour. It is the perfect dessert for any occasion and is sure to be a hit with everyone who tastes it. The chocolate ganache adds a decadent touch that takes this pudding over the top. This recipe is a must-try for any chocolate or butterscotch pudding.
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