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Mini Chocolate Pudding Pies


Rich, decadent and intensely chocolaty, these mini pies are the ultimate chocolate lover’s dream. If you don’t have time to make the whole shebang, the pudding is perfect on its own. Spoon it into individual serving bowls while it’s still warm, cover with plastic and chill until ready to eat. Dollop each bowlful
with whipped cream.

Mini Chocolate Pudding Pies

For the dough:

2 cups (10 oz./315 g) all-purpose flour

1/2 tsp. kosher salt

1 tsp. sugar

3/4 cup (1 1/2 sticks) (6 oz./185 g) very cold unsalted butter, cut into cubes

8 Tbs. (4 fl. oz./125 ml) ice water, plus more if needed


For the filling:

1/2 cup (4 oz.⁄125 g) sugar

1/4 cup (3⁄4 oz.⁄20 g) natural cocoa powder

3 Tbs. cornstarch

1/4 tsp. kosher salt

1⁄4 cup (2 fl. oz.⁄60 ml) heavy cream

2 3⁄4 cups (22 fl. oz.⁄680 ml) whole milk

6 oz. (185 g) bittersweet chocolate, finely chopped, plus more for shaving (optional)

1 tsp. vanilla extract

Lightly sweetened whipped cream for serving


In the bowl of a food processor, stir together the flour, salt and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough onto a work surface, press it together, then divide it in half. Press each half into a disk, then place the disks in a large resealable plastic bag. Refrigerate the dough for 30 minutes or up to 1 day.

Have ready six 5-inch (13-cm) mini pie pans. On a lightly floured work surface, roll out the dough into a circle 1⁄16 to 1⁄8 inch (2 to 3 mm) thick. Cut out 6 circles, each about 6 1/2 inches (16.5 cm) in
diameter. (You will likely be able to cut out only 4 circles, then you’ll need to gather the scraps, reroll, and cut out the last 2 circles.) Line the pie pans with the dough. Refrigerate for at least 20 minutes.

Position a rack in the middle of the oven and preheat to 400°F (200°C). Line the pie shells with foil and fill with pie weights or dried beans. Place the pans on a baking sheet and bake until the crusts look dry, about 15 minutes. Remove the foil and weights and bake until the crusts are golden brown, about 13
minutes longer. Remove from the oven.

In a saucepan, whisk together the sugar, cocoa, cornstarch and salt. Add the cream, whisking until a smooth paste forms. Slowly add the milk and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla.

Pour the hot pudding into the crusts and spread evenly (you should have a heaping 1⁄2 cup/4 fl. oz./125 ml for each). Cover each pie with plastic wrap pressed onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.

When ready to serve, spread a big dollop of whipped cream atop each pie. Garnish with chocolate
shavings, if you like. Makes 6 mini pies

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Recipe Roundup: Holiday Roasts

Dazzle guests at your holiday dinner this year with a meal they’ll never forget. A show-stopping roast cooked to juicy perfection makes the ultimate centerpiece for a special occasion (plus, it’s a great way to feed a crowd). Here, we’ve gathered our favorite recipes that are sure to impress, from a crown roast of pork and a standing rib roast to Thomas Keller’s herb-crusted rack of lamb.


Rib-Eye Roast with Mustard and Bread Crumb CrustRib-Eye Roast with Mustard and Bread Crumb Crust
Rib roast is a decadent cut with generous marbling and a juicy texture. Here, anchovies and garlic permeate the meat with an earthy flavor that cuts through the richness, while mustard and bread crumbs add a satisfying crunch to the golden exterior.
Roasted Rack of Lamb with Dried Fruit and Almond StuffingRoasted Rack of Lamb with Dried Fruit and Almond Stuffing
Rack of lamb is a luxurious and tasty cut: the meat stays tender when cooked as part of a roast, and the chops can be carved at the table for an elegant presentation. The stuffing in this recipe—a mix of dried cranberries, dates and almonds—is perfect for fall and winter.
Roasted Veal Breast with Green Olives and ThymeRoasted Veal Breast with Green Olives and Thyme
Veal breast on the bone is a favorite cut in French and Italian households because it’s tasty and economical and cooks relatively quickly. You can stir other seasonal ingredients into this pan sauce at the end of cooking; we like dried fruits, such as cherries, prunes or apricots.
Roasted Rack of Pork with Fennel Seed, Lavender and Garlic PasteRoasted Rack of Pork with Fennel Seed, Lavender and Garlic Paste
This dish is inspired by the flavors of the Mediterranean: fennel is a classic partner for pork in Italy, and the touch of lavender evokes the French countryside. You can ask the butcher to french the bones, or leave the cut whole for a more rustic presentation.
Strip Loin Roast with Yorkshire PuddingStrip Loin Roast with Yorkshire Pudding
A classic Sunday dinner in England, roast beef with Yorkshire pudding is well-suited for a festive dinner. The pudding, which is prepared in the same pan that was used to roast the meat, is baked until puffy and golden brown.
Slow-Roasted Leg of Lamb with Orange-Tapenade AioliSlow-Roasted Leg of Lamb with Orange-Tapenade Aioli
After several hours of roasting and then braising in the oven, this lamb is so tender that when cut or shredded, it’s almost like a ragout sauce. It’s also incredibly forgiving; it is ready to eat straight from the oven, or it can be set aside for up to 1 hour, then rewarmed in a low oven.
Braised Veal Breast Stuffed with Fontina and PorciniBraised Veal Breast Stuffed with Fontina and Porcini
Here, tender veal breast is stuffed with fontina, a good melting cheese that oozes out when the meat is sliced open. The Madeira-soaked porcini meld with the meat juices to create an earthy sauce for drizzling.
Prime Rib with Herbes de Provence CrustPrime Rib with Herbes de Provence Crust
Seasoned simply with herbes de Provence, salt and pepper, this standing rib roast is a sight to behold. Serve it with our Hasselback potatoes for a gorgeous and unexpected twist.
Herb-Crusted Rack of Lamb with Filled Pasta SheetsHerb-Crusted Rack of Lamb with Filled Pasta Sheets
Here’s a holiday dinner worthy of a restaurant! Chef Thomas Keller of The French Laundry created this recipe, which he says “is simple enough that you won’t have to spend all day preparing, yet complex enough to impress.”
Balsamic-Glazed Ham with Parsley-Cornichon GremolataBalsamic-Glazed Ham with Parsley-Cornichon Gremolata
Since ham has a very rich flavor and a lot of salt, an accompanying sauce that offers bracing acidity—in the form of balsamic vinegar and cornichons—makes a great counterpoint. This balance of sharp and savory flavors is sure to please your crowd.
Bacon-Wrapped Beef Tenderloin RoastBacon-Wrapped Beef Tenderloin Roast
Wrapped in bacon and roasted with cremini mushrooms, this beef tenderloin makes an elegant entrée for a celebratory meal. Serve with our creamy, golden potato-leek gratin.
Crown Roast of Pork with Apple, Cranberry and Pecan StuffingCrown Roast of Pork with Apple, Cranberry and Pecan Stuffing
Nothing says the Christmas holidays quite like a crown roast of pork filled with savory stuffing. This one is filled with sweet apples, dried cranberries and toasted pecans for a perfect taste of the winter season.