@@dirtyunclehubert I'm actually not all that concerned about the thought of "unscientific" farts. I am, however, concerned that for them to be called such, there must also be "scientific" farts. And that worries me greatly.
"A proven, unscientific fact..." You are the best, Chef John.😁 Its the same when you make Ganache. You pour the hot cream over the chocolate and little piece of butter and when you wait and finally begin to stir it looks as though it will never come together. Suddenly, its transformed into a rich, brown, silky pool. A feast for the eyes.
thanks chef john!! this is exactly what I was looking for. I remembered that one of my dad's friends used to prepare it for us and his kids when we were... h! I said: kids only, I wanted something lighter, to server with my syruped limes, so I used 1.5 cups milk and only 3/4 cup heavy cream - and that work just fine! and the "plating" trick at the end was so awesome, I used it!! and with a small syrupy lime slice on top? was devine! thanks for sharing!!
So I took the time to actually make this for Valentine's Day and it turned out amazing. It was just the two of us so I halved the recipe. Came out absolutely decadent and yes... A little bit goes a long way. I used a mix of raspberry dark chocolate and nice quality dark chocolate chips. The halved recipe makes 3 so we saved one for you chef.
I was busy working on my life and now i stumble again on one of your videos, i remember when i was a broke ass high school student i always watched your videos, literally each and every one of them to vibe up whatever food im having. Now i got a job and a family. Will binge watch again and try your recipes. Thanks Chef John for making my meals memorable.
I made these today for my honey. Simply ah-maz-ing! Through these videos, Chef John has changed me from a take-out and hotdog cook to someone that can actually cook. Thank you!!!
The weird think stuck to the yolk is called a “chalaza” and it’s just a piece of the white with a little more protein in it that helps hold the yolk in the center of the shell
I made this yesterday and I just wanted to say: 1. Delicious. 10/10 would recommend. 2. He’s not lying when he says you should pour smaller portions. This is RICH rich! 3. Definitely add the whipped cream. The lightness really helps balance out the richness of the pudding. (I added a pinch of sugar tho) Thanks for this awesome recipe!
This was best the desert, thanks for sharing the recipe. I will definitely be doing this recipe again; Chef John is right it is super rich a small amount goes a long way. I used milk chocolate instead of dark chocolate and glad I did, due to the dessert being so rich.
I made this (with 6 ounces of Ghirardelli 60% cacao morsels and 2 ounces Lindt 90% cacao chocolate, chopped, and a quarter teaspoon of almond extract added to the cream). It was excellent, but so rich and filling, I honestly wouldn't have minded stretching the recipe out to 8 portions rather than 6.
Dear Chef John, Recently, I’ve been showered by many flashy youtube videos that came to a point where I was no longer seeing youtube suggestions relating to Food Wishes anymore. For heavens, it feels so good to remember my way back into the inspiring curious world of Food Wishes and good old fashion sarcasm. Thanks for keeping up the channel and I do love cooking mainly due to your videos. I just had to gush out my fan boggling here before going on a video splurge to catch up all that I’ve missed!
I don't make any of these recipes however I watch this channel. Chefs voice has calming effect on me. I find it quite relaxing. In these stressful times I find solace in this channel. Thanks chef John god bless you.
I have had this at a top local restaurant with the cayenne a more significant factor and it was actually quite interesting! So don’t be afraid to add a little more than a pinch and put a kick in that puddino. You are, after all, the captain of your cayenne! Thanks again, Chef John, for all the great help in the kitchen.
With what's basically custard and cream Chef John's made a chocolaty dream With so few dirty dishes This Chef of Food Wishes Has once more struck gold it wd seem
@@wiggelpuppy5474 well, I'm always in a hurry to see your limerick, it's always welcome light relief, as is Chef John's channel.. I love the positivity
Not only does this look excellent as is, it could also be customised in basically endless ways. Fresh fruit, wafers, nuts, biscuits, maybe a caramel sauce for those of us with a sweet tooth, the world's your oyster!
I made these for my mom's birthday and they turned out wonderfully. Easy to make. I had to make a couple of substitutions (imitation vanilla, and red chili powder instead of cayenne) and it was fine. To garnish, I chopped up a few of the extra chocolate chips and lightly sprinkled them on top. Made 7 cups instead of 6. My mom had two portions. :)
The best and easiest to separate yolks from whites if you have several to do is to crack them all into a bowl together and then use a spider spatula to fish out the yolks. Works perfect every time.
gorgeous recipe. like how the chef cuts through unnecessary steps. I have tried quite a few preparations of this chef, and they all work wonderfully. thanks chef
I made something similar, but with half dark chips and half chopped Andes mints and poured the mixture into an oreo cookie pie crust then whipped cream around the edge and chocolate drizzled over it. I'm making this tonight
The easiest way to separate yolks from the white is by cracking it in half and slipping the yolk back and forth between the shell halves allowing the white to flow out. That way you keep your hands clean. And its faster.
@@eyeYQ2 it's the tail of the sperm cell. Like in all animals, only the head contains genetic material and thus, only the head enters the egg. No pun intended.
@@CalebCalixFernandez I really hope you're trolling and don't actually believe that hilariously false story. (For one thing, eggs in North America are always sold unfertilized; for another, rooster sperm aren’t that big.)
@@Ea-Nasir_Copper_Co first, I didn't know that in the US, chicken eggs are unfertilized. Second, that's what I was taught in Biology class. Though, I recall the teacher shrugging when we went through that, so I don't know if it was en error on the textbook and went along with it or if they didn't know if that was true or not.
Or fresh pasta - 2 servings needs 3 egg yolks, 1 whole egg, 1 cup AP flour, pinch of salt. Mix into a dough and knead until smooth. Wrap and let it rest - 20 minutes to overnight (use fridge). Roll out and cut. Cooks in 2-3 minutes in boiling water.
I had a dream that there was a dessert food made with sugar, cornstarch, and cocoa. In case any of you want to make it a reality... I’m just pudding it out there.
Straining/sifting everything is very important. After making puddings on the stove and doing the tempering thing for years, I now make this in a microwave, cooking at 3 min intervals, usually a total of 6 minutes. It's perfect.
Thank you, another big hit from Chef John. You always make delicious recipes and show how easy they can be for anyone to put together. I always learn something from all of your videos and the jokes are just gravy
Me neither, Chef John! I never temper the eggs. I made a banana pudding, yesterday, and thought, “Why do the extra steps?!” This method always works for me.
O.k. Chef John, we were driving home and I get a notification ping, honey looks and me and says “What’s that?:”. I said food Wishes, Chef John and Italian Chocolate Pudding, we both said “sounds yummy and rich”. Finally home and got to watch. NOT disappointed. Thanks.
This is delicious. Put it in the freezer and boom you have ice cream. The only thing I would say is this: don’t underestimate how long the egg mixture needs to cook for. It’s a custard so it’s got to thicken quite a bit. More than 5mins for sure.
I love when Chef John says, "a little touch of sugar" then dumps in a cup full of sugar
It cracks me up every time!
I laughed
Gordon Ramsay: add a tough of olive oil.
*dumps in a gallon*
Lol, I thought the same thing.
Me too! Well ... that was my 2nd thought - I was beginning to wonder if he'd ever finish a sentence?
"Your Valentine will be happy and satisfied, at least when it comes to dessert" - shots fired by Chef John !!!!
That line was gold
Love it!
Proven unscientific facts are why I came. Chocolate Puddino is why I stayed.
I approve this message.
i read "farts" and i STILL agree.
I'm just the opposite. I came for the chocolate puddino and stayed for the unproven scientific facts.
@@dirtyunclehubert I'm actually not all that concerned about the thought of "unscientific" farts. I am, however, concerned that for them to be called such, there must also be "scientific" farts. And that worries me greatly.
@@matrixphijr take comfort then that there IS a definite scientific connection between farts and chocolate budino.
You are, after all, the Al Pacino of your chocolate budino.
"Now you talkin' to me baby. That I like."
He didn't sound drunk and angry...
@@hugh-johnfleming289 Play the vid at 0.5! :D
Good one!
Good one!
"I would literally rather not have breakfast." got me realllll good. Big laughs. A delight as always!
Well he is right! I like healthy food, but scrambled egg whites is a culinary blasphemy xd
He's right you know...
@@szymonmaraszewski1514 yeah but if I got to use them and I have no other use they're fine with ketchup and cheese
@@TheBigMclargehuge everything with melted cheese and ketchup is fine at least 😎
Do you ever get tired of being amazing?
No.... He doesn't!
You can read that in his voice, if you like 😁
It's a proven scientific fact that Chef John loves compliments.
"Chef John has tricks." Yessssss
"....Satisfied...at least when it comes to dessert". Thanks Chef John. At least my partner won't be disappointed twice in an evening.
"A proven, unscientific fact..." You are the best, Chef John.😁
Its the same when you make Ganache. You pour the hot cream over the chocolate and little piece of butter and when you wait and finally begin to stir it looks as though it will never come together. Suddenly, its transformed into a rich, brown, silky pool. A feast for the eyes.
thanks chef john!! this is exactly what I was looking for. I remembered that one of my dad's friends used to prepare it for us and his kids when we were... h! I said: kids
only, I wanted something lighter, to server with my syruped limes, so I used 1.5 cups milk and only 3/4 cup heavy cream - and that work just fine!
and the "plating" trick at the end was so awesome, I used it!! and with a small syrupy lime slice on top? was devine!
thanks for sharing!!
You are the Dan Marino of your Chocolate Puddino.
So I took the time to actually make this for Valentine's Day and it turned out amazing. It was just the two of us so I halved the recipe. Came out absolutely decadent and yes... A little bit goes a long way. I used a mix of raspberry dark chocolate and nice quality dark chocolate chips. The halved recipe makes 3 so we saved one for you chef.
I was busy working on my life and now i stumble again on one of your videos, i remember when i was a broke ass high school student i always watched your videos, literally each and every one of them to vibe up whatever food im having. Now i got a job and a family. Will binge watch again and try your recipes. Thanks Chef John for making my meals memorable.
I made these today for my honey. Simply ah-maz-ing! Through these videos, Chef John has changed me from a take-out and hotdog cook to someone that can actually cook. Thank you!!!
What I really like about your videos is that you really simplify a lot of techniques while preserving the taste and texture of the original one
The weird think stuck to the yolk is called a “chalaza” and it’s just a piece of the white with a little more protein in it that helps hold the yolk in the center of the shell
I thought that it was called albumin.. 🤔
The equivalent structure in humans is called the "connecting stalk"
Nature’s bungee cord.
Just like trumpie did for the last four plus years, just repeating what a friend said, btw he knows of a pizza joint in DC...
@@annajoie700 the whole white is called albumin, the white, condensed connecting parts are called chalazae
Chef John layin down the hard truths about egg white omelets.
The only thing egg white omelets are good for is showing how much you don't deserve the person you are serving the egg white omelet to.
@@Lectrikfro Fucking lmao
Yup. They're tasteless....
I love chocolate pudding.
My favorite.
I use to eat it everyday as a child.
I made this yesterday and I just wanted to say:
1. Delicious. 10/10 would recommend.
2. He’s not lying when he says you should pour smaller portions. This is RICH rich!
3. Definitely add the whipped cream. The lightness really helps balance out the richness of the pudding. (I added a pinch of sugar tho)
Thanks for this awesome recipe!
This was best the desert, thanks for sharing the recipe. I will definitely be doing this recipe again; Chef John is right it is super rich a small amount goes a long way. I used milk chocolate instead of dark chocolate and glad I did, due to the dessert being so rich.
I made this (with 6 ounces of Ghirardelli 60% cacao morsels and 2 ounces Lindt 90% cacao chocolate, chopped, and a quarter teaspoon of almond extract added to the cream). It was excellent, but so rich and filling, I honestly wouldn't have minded stretching the recipe out to 8 portions rather than 6.
Dear Chef John,
Recently, I’ve been showered by many flashy youtube videos that came to a point where I was no longer seeing youtube suggestions relating to Food Wishes anymore. For heavens, it feels so good to remember my way back into the inspiring curious world of Food Wishes and good old fashion sarcasm. Thanks for keeping up the channel and I do love cooking mainly due to your videos. I just had to gush out my fan boggling here before going on a video splurge to catch up all that I’ve missed!
Thank you for being a cornerstone of the cooking community for over a decade
I don't make any of these recipes however I watch this channel. Chefs voice has calming effect on me. I find it quite relaxing. In these stressful times I find solace in this channel. Thanks chef John god bless you.
I have had this at a top local restaurant with the cayenne a more significant factor and it was actually quite interesting! So don’t be afraid to add a little more than a pinch and put a kick in that puddino. You are, after all, the captain of your cayenne! Thanks again, Chef John, for all the great help in the kitchen.
i love your less complicated version. i also just pull those white things off the yolks, so i don't have to strain later.
With what's basically custard and cream
Chef John's made a chocolaty dream
With so few dirty dishes
This Chef of Food Wishes
Has once more struck gold it wd seem
I'd eat me some fancy puddin
C’mon now, really, who would’n?
So creamy and sweet
A treat you can’t beat
The good ending to a good din
@@wiggelpuppy5474 aw cmon! Ya gotta put this out front! We all need some fun in these troubled times and your limerick is fun!
@@lindainparis7349
I appreciate the encouragement, I’m fine leaving these in the replies, it makes your limericks more popular when people reply.
@@wiggelpuppy5474 well, I'm always in a hurry to see your limerick, it's always welcome light relief, as is Chef John's channel.. I love the positivity
I was "today" yrs. old when I learned you could make pudding from scratch. (Don't judge me.) I made it. It was delicious. Thank you!
It’s always a good day when a new Chef John video drops.
I am the Dana Perino of my Chocolate Puddino! Thanks Chef John! Made this for my sweetie!
Not only does this look excellent as is, it could also be customised in basically endless ways. Fresh fruit, wafers, nuts, biscuits, maybe a caramel sauce for those of us with a sweet tooth, the world's your oyster!
With a dash of cayenne!
You could even add a oyster. Yum, I think, ok no doesn't sound good.
@Hellig Usvart that sounds... unusual... Was it good?
@Hellig Usvart Lol I'm sorry it didn't live up to your ideals! 😂
I made these for my mom's birthday and they turned out wonderfully. Easy to make. I had to make a couple of substitutions (imitation vanilla, and red chili powder instead of cayenne) and it was fine. To garnish, I chopped up a few of the extra chocolate chips and lightly sprinkled them on top. Made 7 cups instead of 6. My mom had two portions. :)
The Aztecs had it right! The spicy works with the chocolate.
Making these for Momma for Valentine's Day. Well timed video, Chef John!
Can't wait to make this for the wife on Valentine's Day.
Chef John, you are the Elvis of my shattered pelvis. Can't thank you enough, hoss.
Just keep stirring and mashing,mixing and smashing. Chief John's words of wisdom to live by.😊
I always 👍 your videos before even watching because it makes me clairvoyant. Never disappoints.
"You are the Patrick Mahomes of your cream based foams"... Priceless!!! Much love to Chef John from Kansas City!
The best and easiest to separate yolks from whites if you have several to do is to crack them all into a bowl together and then use a spider spatula to fish out the yolks. Works perfect every time.
Its ALWAYS a good time 4 pudino❤😋!
I made way too much of this and froze the leftovers. I was amazed how good it is frozen. The texture is great.
Amazing presentation with the chocolate going over the cream. Thanks for the tip!!
Excess egg whites go great in vanilla cupcakes, as they make the whitest, purest looking sponge texture.
gorgeous recipe. like how the chef cuts through unnecessary steps. I have tried quite a few preparations of this chef, and they all work wonderfully. thanks chef
I so agree. I like the way he simplifies classic techniques and uses fewer dishes.
I made this for Valentine’s Day! Let’s say I got a lotttt of compliments. 😉
Great recipe! Thanks, chef.
This Chocolate pudding looks amazing think I will try to make it, great recipe 👍👍
What a fantastic illustration. Very excited to try to do as you did!! Thank you so much. Looking forward to the next illustration
Just made this today. It was fantastic! The richness from the chocolate balanced out so nicely with the whipped cream. Great recipe, thank you.
You always have the classiest desserts for Valentine’s Day
I use a tea strainer to get the egg yolks out it works great 😉
I made something similar, but with half dark chips and half chopped Andes mints and poured the mixture into an oreo cookie pie crust then whipped cream around the edge and chocolate drizzled over it. I'm making this tonight
The easiest way to separate yolks from the white is by cracking it in half and slipping the yolk back and forth between the shell halves allowing the white to flow out. That way you keep your hands clean. And its faster.
Fun fact: that little white thing attached to the yolk is called "chalaza" which is my favorite proven scientific fact and word.
oh man. that is soooooo good. thank you!
; ) I thought it was the umbilical cord, LOL!
@@eyeYQ2 it's the tail of the sperm cell. Like in all animals, only the head contains genetic material and thus, only the head enters the egg. No pun intended.
@@CalebCalixFernandez I really hope you're trolling and don't actually believe that hilariously false story. (For one thing, eggs in North America are always sold unfertilized; for another, rooster sperm aren’t that big.)
@@Ea-Nasir_Copper_Co first, I didn't know that in the US, chicken eggs are unfertilized. Second, that's what I was taught in Biology class. Though, I recall the teacher shrugging when we went through that, so I don't know if it was en error on the textbook and went along with it or if they didn't know if that was true or not.
I see chocolate, I hit the like button! Who am I kidding? I ALWAYS like Chef John's videos!
The timing for this is perfect indeed, not due to Valentine's Day, but because I've been eating an unholy amount of hommade pudding lately.
That scene from Rugrats where Stu is making pudding at 4 in the morning because he has lost control of his life
Well, the net knows everything you are doing so....
@@Lectrikfro it's almost 1:00 am here and yes, I just finished making pudding.
@@jerryleroy9187 truly, my recomendations are nowadays most commonly all about food ans music.
My kids are gonna love this fir aure.. and so do i, bcoz i am a chocolate lover..
Oh yum! Thank you for this- and the charming neologism ☺️
Love this
My eyes almost popped out, that sweet it was. But I couldn't stop eating it! 🤩
It's practically the Malù dessert made by an Italian dairy brand! Thank you for finally showing a great method to make it, without gelatine!
Like a chocolate pudding creme brulee, without the brule. ❤️
So cute, I think my husband will love these. Thank you, chef John!
Chef John got tricks, be is always a treat
You are the Harry Houdino of your Chocolate Puddino
Why am I watching Chef John make Italian chocolate pudding at 2 in the afternoon?
Because I’ve lost control of my life.
I got that reference
Same
Actually the opposite. There are worse things you could watch.
Making the recipe at 2 in the night
*laughing nervously*
I'm watching it at midnight and only wish I had seen it at 2 so I could have made it immediately!
Just recently learned how to make macarons. Now I know what to do with all those egg yolks! YAY!!
Or fresh pasta - 2 servings needs 3 egg yolks, 1 whole egg, 1 cup AP flour, pinch of salt. Mix into a dough and knead until smooth. Wrap and let it rest - 20 minutes to overnight (use fridge). Roll out and cut. Cooks in 2-3 minutes in boiling water.
Freezing rain and snow and housebound; how could there be a better time to make chocolate puddino!
That's me too, here in tx.
@@ravens6286 isn't it weird? I have to find out where else the white Valentine's day is Sweeping in.
@@k8eekatt we haven't gone above 30 today. Not supposed to reach 40 til next fri. Which is good, since I have to get groceries on that day 🥴
Made this last night. It was delicious, and super easy. Decadent but not too sweet or thick. Thanks for a great recipe!
I had a dream that there was a dessert food made with sugar, cornstarch, and cocoa. In case any of you want to make it a reality...
I’m just pudding it out there.
hahaha
Thanks.
Hehe.
I've tried that recipe already!
@@pragawa :D i hope it works....
@@TheSlavChef
It was delicious, Chef.
Topped it with toasted almonds.
@@pragawa Mmmm, sounds like a banger. Love adding any kind of roasted nuts as toppings.
I definitely agree with you. I too would rather have no breakfast than an eggwhite omelette!
I mean how is that even a thing?
I'm obsessed with this man
Straining/sifting everything is very important.
After making puddings on the stove and doing the tempering thing for years, I now make this in a microwave, cooking at 3 min intervals, usually a total of 6 minutes. It's perfect.
90% of the time, it works everytime!
i just wanted you to know that this is my new thing! i can not stop making this! ty ty ty
This looks AMAZING! Will try this Valentines Day! thank you
This was fantastic! And it didn't kick me out of keto. It also got me l.....ots of compliments ;)
I am not a fan of chocolate puddings but this recipe might just change my mind. Looks so good I can’t wait to try it 😋😋
Made this for my wife and I for Valentine's last night. VERY DELICIOUS!! Thanks!
Oh Man! This is so decadent, I can taste it through my LED screen! Thank you Chef John for helping a disabled Vietnam vet. God love you!
I made this for valentines and I got l… lots of complements.
Looks good friend Happy Valentines 💝
Hi Chef John. Normally I don't 'do' sweets but because you made it look so easy I made this for my wifey for valentines and it went down a treat.
“You know...stuff like that.” 😂 I do love your personality and verbal wit, John, and as always this recipe is perfect.
Thank you, another big hit from Chef John. You always make delicious recipes and show how easy they can be for anyone to put together. I always learn something from all of your videos and the jokes are just gravy
At least when it comes to dessert... Perfect
I followed with such a crave and succeeded. Thanks for sharing such wonderful recipes chef.
Me neither, Chef John! I never temper the eggs. I made a banana pudding, yesterday, and thought, “Why do the extra steps?!” This method always works for me.
You brighten my day, Chef John. :)
Omg .... you just made 2021 Valentine’s Day the one to kick the 2020 one to the curb.... thank you
Toronto loves you!!! 🇨🇦🍷🍷🍺🇨🇦👍
Now I know what to do with extra egg yolks after using the whites for other desserts. Thank you!
Oh I love this!!!! No bake, easy to make! Thank you Chef!
I just made this... turned out fantastic. Chef John rocks! 👍😊
O.k. Chef John, we were driving home and I get a notification ping, honey looks and me and says “What’s that?:”. I said food Wishes, Chef John and Italian Chocolate Pudding, we both said “sounds yummy and rich”. Finally home and got to watch. NOT disappointed. Thanks.
The result is just fabulous, that's why I love your recipes
This pudding melts my SLAV heart!
awh.
This is delicious. Put it in the freezer and boom you have ice cream. The only thing I would say is this: don’t underestimate how long the egg mixture needs to cook for. It’s a custard so it’s got to thicken quite a bit. More than 5mins for sure.
Love chocolate pudding...thanks
I made this for Valentine's Day it it was incredible! and pretty easy too!
Just made it, and judging from the spoon lickings, it's going to be spectacular. Yum.