This is chocolate pudding by another name, but somehow it sounds better in Italian. But frankly, language is irrelevant here: we’re talking pure, all-encompassing bliss. When you eat it cooled, it is like chocolate satin cream and almost shocking in its pleasurable intensity, but I love it, too, hot and straight out of the pan when it is like the best hot chocolate you’ve ever had, in spoonable form.
| Level: | Easy |
| Total: | 20 min |
| Active: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup caster sugar
- 1 tablespoon cornstarch
- 1/3 cup cocoa
- 2 tablespoons boiling water
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 ounces dark chocolate, finely chopped
Instructions
- Put the kettle on, and warm the milk and cream together either in a saucepan or microwave.
- Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Add the 2 tablespoons of boiling water and whisk to a paste.
- Then whisk in the egg yolks, 1 at a time, followed by the warmed milk and cream, and then the vanilla extract.
- Scrape down the sides of your pan and put it on the heat, cooking and whisking for about 3 to 4 minutes until the mixture thickens – if it helps, think of consistency like mayonnaise.
- Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses each with a yield of about 2/3 of a cup.
- Cover the tops of the cups with clingfilm/clingwrap (plastic wrap) to stop them from forming a skin, and then refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 335 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 24 g |
| Protein | 6 g |
| Cholesterol | 120 mg |
| Sodium | 46 mg |
Reviews
DIVINE! Extremely impressed with this recipe. It really was a real winner and I plan on making this over and over!
Tnis is chocolate…satin…cream. I have no desire to even try another chocolate pudding recipe, and my family probably wouldn’t let me. In the US, “caster” sugar is called “superfine” sugar and, since Nigella didn’t specify, I used semi-sweet chocolate. Addictive.
The richest, creamiest pudding ever. I will definately be making this again. I used leftovers to top strawberries and it was better than chocolate dipped berries.
I made this recipe recently and it was absolutely fantastic and more. It not only satisfies a chocolate craving, but it lasts in the fridge for a few days and is a great go to dessert for company.
I’ve made other chocolate puddings and this was the best by far; it’s chocolate flavor was the most intense not to mention it’s creaminess.
Just make sure you give it time to cook after putting in the cornstarch! You don’t want lumps.
I’ve made other chocolate puddings and this was the best by far; it’s chocolate flavor was the most intense not to mention it’s creaminess.
Just make sure you give it time to cook after putting in the cornstarch! You don’t want lumps.