Sous Vide Chocolate Maple Pudding Recipe
“Shake-a-pudding” any self-respecting TV-watching child of the ’60s and ’70s would be aware that this delicious dessert was the most successful time of our culinary technology. Right up there with Space Food Sticks and Tang.
This pudding was a simple combination of water (I spiked mine with whole milk) and a sealed satchel of flavorful fixin’s. All the users needed to do was add both ingredients to the included cup, top with the lid and then of course, shake!
The commercials had sugar-crazed boys and girls shaking wildly in their parents’ rumpus room to the sun-infused tunes that sounded fiercely of the beach boys. It seemed like culinary chemistry, after only a few minutes of crazed shaking, the cups are opened and magically it was pudding!
Today, I’m using the most successful time of today's culinary technology, sous vide, to offer you a true full-flavored and perfectly smooth chocolate pudding. The precision low-temperature cooking of VacMasters SV1, SV5, or SV10 is the perfect technology for worry-free and perfect prepared puddings. Why? The key is the precision temperature control of the VacMaster Sous Vide Immersion Circulator. By bagging all of the ingredients and cooking at the optimal temperature, it allows the eggs to thicken with the chocolate base and NO fear of curdling. All that’s needed is a quick spin in the blender and an optional strain through a fine-mesh sieve and you’re on your way!
This chocolate pudding is the perfect dessert and thanks to sous vide and vacuum packing you can always have a quick sweet treat for your family and friends!
- 2 cups heavy cream
- 3/4 cup maple sugar
- 1/3 cup cocoa powder
- 3 large eggs, fresh
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 pinch sea salt
- 1/2 cup semisweet chocolate chips
- Set your VacMaster SV1, SV5, or SV10 Sous Vide Immersion Circulator to 180°F/82°C.
- Puree all the ingredients with the exception of the chocolate, until smooth - about 30 seconds.
- Place the cream mixture and the chocolate chips in your VacMaster Sous Vide Bag.
- Using a VacMaster Chamber Vacuum Machine, vacuum seal the bag keeping a careful eye on the mixture level as cream expands during the vacuum process. If the level rises too close to the seal bar, immediately press seal or stop to end the process.
- Place the sealed bag in your VacMaster Sous Vide Water Bath and cook for 45 minutes. Carefully agitate the bag a few times throughout the cooking process to prevent clumping.
- Carefully remove the vacuum sealed bag from the water bath and blend until smooth. For the smoothest pudding you can optionally strain the blended pudding through a fine mesh sieve.
- Transfer to the chocolate pudding to a suitable sized bowl, refrigerate, and serve chilled.