Chococlate Pudding Recipe Video
Based off of the Monkey's Lunch cocktail. The Monkey's Lunch dessert features a chocolate cake layer at the bottom, topped with a chocolate ganache layer which is topped by a panna cotta layer made with kahlua, banana liqueur, bailey's irish cream, and godiva liqueur. The dessert is served with vanilla whipped cream on top and a vanilla cornmeal cookie.
Ingredients
Ganache
Chocolate Cake Mix 1 box
Chocolate Chips 4 ounces
Heavy Cream 6 ounces
Creamy Panna Cotta
Gelatin ¼ ounce
Water 4 ounces
Half and Half 13 ounces
Granulated Sugar 2 ounces
Godiva Liquor 2 ounces
Bailey’s Irish Cream 2 ounces
Banana Liquor 1 ounce
Kahlua 2 ounces
Heavy Cream 12 ounces
Powdered Sugar 4 ounces
Pure Vanilla Extract 2 teaspoons
Vanilla-Cornmeal Dough Makes 24 cookies
Rolled Oats 1 ½ ounces
All-Purpose Flour 3 ½ ounces
Granulated Sugar 2 ¾ ounces
Cornmeal 2 ounces
Salt ¼ teaspoon
Unsalted Butter, melted and cooled 4 ounces
Whole Eggs 1 each
Pure Vanilla Extract ½ teaspoon
Directions
Vanilla-Cornmeal Dough
1. Preheat the oven 350 degrees F.
2. Using a food processor, mix the oats until powdery – about 30 seconds.
3. Add the flour, sugar, cornmeal, and salt to the oats and blend.
4. In a medium bowl, whisk together the butter, egg, and vanilla.
5. With the food processor on, add the butter mixture to the flour mixture and process until the
dough just comes together. Rinse the medium bowl, dry, and flour lightly.
6. Transfer dough to the prepared bowl and knead to blend. Divide the dough into 2/4/6 discs.
Wrap with plastic wrap and refrigerate for at least 15 minutes.
7. Transfer 1 dough disk to a lightly floured surface and roll to a ¼ inch thickness. Cut out desired shapes.
8. Place cut outs on a parchment paper lined double sheet pan.
9. Bake for 9 minutes. Remove from oven and allow to cool.
Ganache
1. Prepare cake mix by following the directions on the box. Line a double sheet pan with parchment and lightly
grease with pan spray. Bake in double sheet pan until a toothpick inserted comes out clean. Remove from oven and allow to completely cool.
2. In a mixer with the whip attachment, place chocolate chips.
3. Place heavy cream in a pot on the stove and boil.
4. Pour heavy cream in readied mixer and mix on low speed until chocolate is completely melted and cooled.
5. Cut out chocolate cake into discs or cubes and place in the bottom of a glass.
6. Pour ganache over the chocolate cake and place in the refrigerator to set, about 15-30 minutes.
Creamy Panna Cotta
1. Combine water with the gelatin in a pot to bloom for 3 minutes.
2. Combine the liquors with the half and half in a bowl.
3. After the gelatin has bloomed, add sugar and melt over low heat.
4. After it has completely melted, stir into the half and half mixture.
5. Pour over the set ganache and allow to set in the refrigerator for at least 90 minutes.
6. Place the heavy cream, powdered sugar, and vanilla extract in a mixing bowl and whip to soft peaks.
7. When panna cotta has set, use a spoon to dollop the whipped cream over the dessert. Place a vanilla cornmeal cookie into the cream and serve.
1. Preheat the oven 350 degrees F.
2. Using a food processor, mix the oats until powdery – about 30 seconds.
3. Add the flour, sugar, cornmeal, and salt to the oats and blend.
4. In a medium bowl, whisk together the butter, egg, and vanilla.
5. With the food processor on, add the butter mixture to the flour mixture and process until the
dough just comes together. Rinse the medium bowl, dry, and flour lightly.
6. Transfer dough to the prepared bowl and knead to blend. Divide the dough into 2/4/6 discs.
Wrap with plastic wrap and refrigerate for at least 15 minutes.
7. Transfer 1 dough disk to a lightly floured surface and roll to a ¼ inch thickness. Cut out desired shapes.
8. Place cut outs on a parchment paper lined double sheet pan.
9. Bake for 9 minutes. Remove from oven and allow to cool.
Ganache
1. Prepare cake mix by following the directions on the box. Line a double sheet pan with parchment and lightly
grease with pan spray. Bake in double sheet pan until a toothpick inserted comes out clean. Remove from oven and allow to completely cool.
2. In a mixer with the whip attachment, place chocolate chips.
3. Place heavy cream in a pot on the stove and boil.
4. Pour heavy cream in readied mixer and mix on low speed until chocolate is completely melted and cooled.
5. Cut out chocolate cake into discs or cubes and place in the bottom of a glass.
6. Pour ganache over the chocolate cake and place in the refrigerator to set, about 15-30 minutes.
Creamy Panna Cotta
1. Combine water with the gelatin in a pot to bloom for 3 minutes.
2. Combine the liquors with the half and half in a bowl.
3. After the gelatin has bloomed, add sugar and melt over low heat.
4. After it has completely melted, stir into the half and half mixture.
5. Pour over the set ganache and allow to set in the refrigerator for at least 90 minutes.
6. Place the heavy cream, powdered sugar, and vanilla extract in a mixing bowl and whip to soft peaks.
7. When panna cotta has set, use a spoon to dollop the whipped cream over the dessert. Place a vanilla cornmeal cookie into the cream and serve.
Editors Review
Chocolate cake topped with some chocolate ganache and then some whipped cream takes you to a nirvana! Again the aubergine chef creates his dessert best with this chocolate treat!Chef
