Although I grew up on chocolate pudding in a cup, I can’t bring myself to eat it the same way as an adult. Now, I want a rich chocolate flavor with a creamy texture. And this recipe provides me with just the right amount of each. Plus, it takes only 15 min. to make from start to finish. Who can say no to that? Hope you enjoy! Cheers!
INGREDIENTS (serves 6)
- 3 cups (710 ml) whole (or 2% for a healthier version) milk
- 1/3 cup (75 grams) granulated sugar
- 2 tbsp. cornstarch
- 2 tbsp. unsweetened cocoa powder
- 1/4 tsp. salt
- 2 large egg yolks
- 3 oz. (85 grams) dark or semi-sweet chocolate, finely chopped
- 1 tsp. vanilla extract
- In a small bowl, whisk together 1 cup of milk with the sugar, cornstarch, cocoa powder and salt. When well blended, whisk in the egg yolks. Set aside.
- In a large saucepan, bring the remaining 2 cups of milk to a boil over medium heat. Stir frequently so as not to scorch the bottom. As soon as milk comes to a boil, reduce the heat to low and simmer. Gradually whisk in egg mixture, stirring quickly to incorporate. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 2-3 minutes.
- Remove from heat and stir in the chopped chocolate until it is completely melted and the pudding is smooth. If there are any small lumps, you may optionally run the pudding through a fine mesh strainer to remove them. Stir in the vanilla extract.
- Serve the pudding warm or cold, with a sprinkling of powdered sugar or nuts, or a dollop of whipped cream. The pudding will thicken up quite a bit when cooled.
(Images and recipe via 1)