| Level: | Intermediate |
| Total: | 1 hr 11 min |
| Prep: | 20 min |
| Inactive: | 6 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup granulated sugar
- 4 tablespoon cornstarch
- 1/3 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
- 1/8 teaspoon salt
- 2 1/2 cups whole milk or substitute 2 percent milk
- 4 large egg yolks
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 4 ounces good-quality bittersweet or semisweet chocolate, chopped
- Lightly sweetened whipped cream, to serve, if desired
Instructions
- Place sugar in a large bowl. Sift over it the cornstarch, cocoa and salt. Add 1/2 cup of the milk and stir the mixture to make a thick paste. Lightly beat the egg yolks, then add these to the cornstarch mixture, whisking to blend well. Wrap a damp towel around the base of the bowl to prevent it from sliding around when the scalded milk is added.
- Meanwhile, in a heavy-bottomed 2-quart saucepan, combine the remaining 2 cups milk and the cream. Bring these just to the boil, then remove the pot from the heat. Pour a small amount of the hot liquid into the cornstarch-cocoa mixture, whisking constantly. Continue to whisk the milk-cream mixture into the bowl gradually, until all of the liquid has been incorporated, and the mixture is smooth. Rinse out the pot used to scald the milk and the cream, but don’t dry it: this will help prevent the pudding from scorching on the bottom. Pour the custard into the clean pot and add the vanilla.
- Have ready a clean mesh sieve over a medium sized bowl. Return the pot to the stove and stir with a wooden spoon over low to medium-low heat until the custard thickens, about 5 to 7 minutes. It should approach but never quite reach, a boil and be about the consistency of mayonnaise when it’s done. This custard behaves strangely, you may fear something has gone terribly wrong, but press on! It will get increasingly lumpy to the point where, just as it reaches the right thickness, it will seem downright chunky: never mind! Quickly remove the pot from the element and pour through the sieve into the clean bowl, pressing the custard through with a rubber spatula.
- Add the finely chopped or grated chocolate in 2 additions, stirring gently with a clean wooden spoon or rubber spatula until the chocolate is melted smoothly into the pudding. Spoon the pudding into 6 to 8 serving dishes or goblets and chill at least 6 hours or overnight. If you like the pudding with no skin on the top, press plastic wrap onto the surface of the warm pudding in the serving dishes. If a skin on your chocolate pudding makes you happily nostalgic, wait until the puddings are cold before covering. The pudding can be made up to 2 days ahead of time.
- Serve just as it is, or with a dollop of lightly sweetened whipped cream for a truly decadent dessert.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 308 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 37 g |
| Protein | 6 g |
| Cholesterol | 119 mg |
| Sodium | 85 mg |
Reviews
This was very good. It’s a 5 star flavor. I didn’t strain the mixture because it just seemed unnecessary as my mixture was not lumpy. Very rich!
This was delicos. I have been searching for recipe like this. As all choclate puddings are way to thin. A girl that wants a hot or warm thick pudding this is the pudding for you. Reheats up good to. just needs small cap full of milk extrea when warmed my taste.
This pudding sticks to your spoon
Took longer to cook like others said. But hang in their and it will be the right consent.
This pudding sticks to your spoon
Took longer to cook like others said. But hang in their and it will be the right consent.
I used all whole milk. As i did not have heavy cream. I did not have the any biter sweet or any smi sweet choclate so i did not add it eather, I know so i did not add 2 ingredents, Thats one reason puting my review. As you can do this with milk and without the choped chocolate.
Nexts time i make this i will be cutting the coco poweder abit to. to maybe do 1/4 instead.
lil to dark but verry good.
Love love LOVE
This pudding has a wonderful flavor. It was a bit thick for my liking. The recipe as is would make a fabulous pie filling. The next time I make it to eat as just pudding, I’ll add a little more milk so it’s a bit creamier. The flavor can’t be beat!
Very good, but it took me 20 minutes for the custard to thicken rather than the 5-7 suggested in the recipe. I did use non-fat milk rather than 2% or whole. Yet it still became chunky and turned into a mayonaise like consistency just like the recipe said, but it took more than twice the suggested time