Have you been to Hominy Grill in Charleston, SC, yet?
You should. It’s good and fine and everything’s covered in gravy and all, but mostly because they’ve got a killer patio and a neat blend of modern and classic southern decor. Anyway, they’ve got this pudding. I would never ever order “pudding” in a restaurant, but I saw Alton Brown talking about this stuff on “The Best Thing I Ever Ate” and man, did these things look like little pots full of ganache. Pudding…meh. Ganache…fill my coffin with it.
We finally ordered Hominy Grill’s pudding around this time last year when we were down there for a final hurrah before I gave birth. It was so good I had to look up copycat recipes when I got home and have made these things exactly four times since. I know it’s four times because you eat a whole one (*cough* six of them *cough*) and then you spend the next week feeling like a beached walrus. But it’s totally worth it, you guys.
I like to serve these with whipped cream and strawberries but you wouldn’t know it because my chocolate-hoarding family ate all the finished product before I could snap a picture. Classic.
Chocolate Pudding a la Hominy Grill
8 oz. dark chocolate (I use 60% Ghiradelli chocolate chips)
1/2 cup sugar
6 egg yolks
4 cups heavy cream
1/2 tsp. salt
1.Preheat your oven to 300 degrees (these cook lowwww and slow.) Put your chocolate chips in a large heat-proof bowl and reserve. In another medium-sized bowl, combine 1/4 cup of sugar with the egg yolks. In a heavy-bottomed saucepan, combine the heavy cream with the remaining 1/4 cup of sugar using a wooden spoon and bring to a low boil over medium-high heat. Remove from heat.
2. Spoon a little of the cream mixture into the bowl with the egg yolks and sugar. Stir to combine. Do this three times in a row to temper the eggs so they don’t scramble when you mix everything together. Pour the rest of the cream over the chocolate chips and stir until the chocolate’s melted and it’s smooth. Add the egg mixture and the salt to the chocolate cream then stir to combine.
3. Strain the chocolate mixture through a mesh colander to remove chunks (not necessary, but nice to do) into a measuring cup with a spout or a pitcher. Pour the mixture into six 3″ ramekins placed on a rimmed baking sheet – don’t worry about overfilling them, the pudding won’t rise much while cooking.
4. Cook the puddings for 50-60 minutes – you can’t really screw the timing up but in general, once the tops start cracking, take them out. Cool then refrigerate for at least 2 hours before serving. Serve cold or at room temperature depending on the texture you’re after.