24 July 2016

Using Up Surplus Yolks

After making two batches of nut-free macarons in the past few days, I had 4 large yolks left and had no ideas of what to do with them, so a quick search on the internet resulted in this recipe for what turned out to be a really lovely chocolate pudding. I made some tweaks to the recipe - I rarely buy full milk which was the recommendation in the original recipe, so semi-skimmed milk had to do. To compensate, I had an extra yolk. This balanced out quite nicely, as it turned out.



8 portions
115 g dark chocolate
3 tbsp cocoa powder
3 tbsp cornstarch
0.25 tsp salt
2.4 dl double cream
4 large egg yolks
6 dl semi-skimmed milk
1.2 dl granulated sugar
1 tsp vanilla extract
fresh raspberries and blueberries for decoration
possibly a little dessicated coconut



  1. If using a block of chocolate, chop fairly finely and set aside.
  2. Sieve together the cocoa, cornstarch and salt into a heat-proof bowl and stir through to mix them well.
  3. Slowly add the cream and stir in to form a thick paste.
  4. Whisk the yolks into the paste.
  5. Place the milk in a saucepan large enough to also take in the cocoa mixture. Add the sugar and heat on medium, stirring until the sugar dissolves.
  6. Bring the milk almost to the boil, then pour some of it into the cocoa mixture to temper the yolks.
  7. Once well incorporated, pour the cocoa mixture back into the saucepan and bring to the boil, while stirring constantly and vigorously. It'll get thicker and thicker and feel like runny mud.
  8. Let simmer for 2 minutes, still stirring, then remove from the heat and stir in the vanilla
  9. Pour in all the chopped chocolate, let it melt for a minute or two, then stir in to incorporate well.
  10. Transfer to a shallow dish, cover the surface with cling film, then cover the dish with a second layer of cling film and let cool to room temperature.
  11. Chill the pudding in the fridge for a couple of hours at least.

I'd bought some lovely raspberries and blueberries the other day, so they definitely had to be involved in the final serving, and as a last decorating touch, I sprinkled a little dessicated coconut. Spot on, all of it! And it was so very smooth, rich and absolutely heavenly too. After chilling in the fridge for about 24 h, it had set quite nicely and was easy to pipe, keeping the shape from a star nozzle.

For the next serving, I wanted to see how it would work whipped. I wanted to get a lighter texture, like Angel Delight. However this didn't work out, the mixture just went runny and impossible to pipe prettily and it had big bubbles in it, which made Lundulph think it had gone lumpy and didn't approve at all. The flavour did change a little, and although it wasn't visually as attractive, I quite liked the fluffier result. Maybe as filling for profiteroles.


For the last serving, I didn't whip and we were back at the good rich velvety texture. I'd also misjudged my previous portions, so we ended up with really huge ones, thus I recommend 8 portions out of the above amounts. What I really liked was the large blueberries I'd layered into the chocolate pudding. Their flavour was completely lost in all the dark velvety chocolate, but they provided a really nice texture and juiciness.

Lundulph's comment was that it reminded him of the rich chocolate ripple ice cream he had as a child - really chocolatey chocolate, rich and very smooth. Very nice indeed, and approved for repeats, but not as part of his calorie controlled diet.

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