Go to the Recipe: Sous Vide Chocolate Pudding
Can just vitamix it all and pour it in a jar? The pan coated in sticky chocolate is what I am trying to avoid. How much would the time and temp change.
has anyone tried making these dairy free? my son has a pretty severe dairy intolerance but would love to make him some chritmas treats since he cant join in on most of the traditional desserts
You’d end up with a vitamix coated in sticky chocolate.
All what I’m asking Santa this year is to have Joule ready for international shipping next year ;-)
Oh!I have tried! It was awesome in taste!
Do you know who am I?
I love you Laime
Can you make them with honey instead of sugar?
I made this. At first I thought it was too salty, but decided the saltiness complemented well with the sweetness and hint of bitterness present in dark chocolate. I think some kind of sweet topping helps a lot. Sweetened whipped cream is a great topping both for the added sweetness and the lighter texture.
I substitued the milk/cream mixture 1:1 for coconut milk (Grace Premium Thai Coconut Milk) and - after boiling - steeped a bushel of peppermint in it. Plus I roasted the cocoa according to the "Dairy-Free Cocoa Gelato" recipe. Et voilà a flavour profile of dark roasted cocoa with a minty afterthought.
what would the time/temp be for 4 oz jars?
Hi,
Since I am a pure vegetarian, can we get the egg substitute for this recipe.
Thanks
Now what do I do if I can not get either of the thingy or the App?
I don’t even have a credit card for being 14 years old but, cooking is among the only thing that makes me calm and happy instead of being too hyper all the time. Please help me out with alternative methods if possible. Ps. Your videos are awesome & way coolER than Gordon Ramsey or that J. Oliver guy! 😊
I am a huge fan of salt but I thought this was salty too. Too salty for a dessert for me. 5.75 g is about the equivalent of a teaspoon and I think half that much would have been much better.
I will make this again because I did enjoy the texture but I will be careful to check the salt level in all of the puddings from this point forward.
I had a similar overly salty result with the brulee here. I now usually use less than 1/3 of the salt that the recipes here require and it is much better.
One thing I'm curious about is why not just have whisking the cocoa powder into the cornstarch sugar mixture all in one step instead of separating it into two steps, I would think that it would streamline things a little bit more.
I've read this recipe a few times, and still don't understand why it says timing is 9 hours, with 1 hour active. What are the 9 hours spent on?
setting/chilling after the 1 hour active
In the creme brule recipe you indicate that you do not need to heat the cream beforehand, yet in the pudding pre-heating is needed. Why the inconsistency? Why not add all the ingredients and cook in the jar directly. Adding the addition step decreases the appeal of the recipe.
this can be freeze?
nope, it will separate.
Ok, i completed the recipe. While i was weighing the salt (5,75 grams) i said to myself, "this is a lot of salt for this mixture".
Still, against my better judgement i went and followed the recipe blindly!
Seriously, sometimes you make me question why am i paying you guys for a Studio Pass membership...
Seriously though some test kitchen woulnd't hurt...
If I’m in a hurry, can I use a mix from the grocery store, and just use my Joule as indicated?
