Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Bittersweet Chocolate Pudding

Maggiano's Little Italy Recipe

1 cup heavy cream
1 1/4 cups whole milk
3/4 cup superfine sugar
1/4 Cup bittersweet chocolate, chopped
? cup cocoa powder
1/2 tablespoon cornstarch
pinch salt
1/4 cup egg yolks
1 1/2 tablespoon unsalted butter
1/2 tablespoon vanilla extract
1/4 cup almonds, toasted and chopped

Toast almonds in 350 degree oven until golden brown (15-20 minutes). Let cool, then rough chop into medium-large pieces. Reserve for service as garnish. Heat cream and 1 cup milk in sauce pot with ½ cup of sugar over medium heat until mixture comes to a simmer. Simmer for two minutes. Remove from heat. Put chopped chocolate into hot cream mixture and whisk until melted – keep in sauce pot.

In a mixing bowl, mix together remaining sugar, cocoa powder, cornstarch, and salt. Whisk in remaining ¼ cup of milk and egg yolks. (Will not be completely incorporated.) Whisk cocoa powder mixture into hot cream mixture in sauce pot. Cook, whisking constantly, over medium heat until mixture thickens and just begins to boil (about 5 minutes) Remove from heat into large mixing bowl. Stir in butter and vanilla and whisk vigorously until completely smooth. Cover with plastic wrap and refrigerate overnight or until chilled. Serve in decorative dish and top with whipped cream and sprinkle with toasted almonds.

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