| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 12 ounces semisweet chocolate, chopped
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 2 teaspoons pure vanilla extract
- 2 pinches of fine salt
- 8 large egg yolks
- Whipped sour cream, for serving, optional
Instructions
- Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks.
- Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.
- Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours. Serve with whipped sour cream, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 670 |
| Total Fat | 47 g |
| Saturated Fat | 27 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 3 g |
| Sugar | 57 g |
| Protein | 9 g |
| Cholesterol | 333 mg |
| Sodium | 108 mg |
| Serving Size | 1 of 6 servings |
| Calories | 670 |
| Total Fat | 47 g |
| Saturated Fat | 27 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 3 g |
| Sugar | 57 g |
| Protein | 9 g |
| Cholesterol | 333 mg |
| Sodium | 108 mg |
Reviews
I tinkered with the cream to milk ratio a bit, based on the other cooks’ comments that this was way too thick, and got a good result. I used a total of 2.5 cups of milk and cream together, but I used about 1 cup of cream and 1.5 cups of milk. This made a nice, dense chocolate pudding, and the topping was a hit with it. This was a fairly easy recipe, since I also melted the chocolate slowly and gradually in the microwave, saving the double-boiler business. It made a lot. It’s fairly rich, so small portions are just right.
This recipe makes FUDGE… NOT nice, smooth PUDDING. How many puddings have you made that you can pour into a SQUARE PAN, refrigerate, and then CUT INTO SLICES. The FUDGE is delicious but I wanted PUDDING.
This was excellent-more of a dark chocolate custard than pudding. Geoffrey actually uses unsweetened chocolate if you watch the show/video. Extremely rich-I think a half portion is more than enough per person.
I don’t think I’ll get an answer on FB. Is this stable enough to use as a filling between 2 9″ layer cakes?
Delicious, but mine also was almost fudge-thick.
I made this for my family and it was delicious! It is very rich and I learned the first time I made it that it helps to keep cold for longer. I have made it 2 times already and both times it was great although I think It could have used a little more mixing.
This recipe tasted delicious however, the pudding was not creamy at all. In fact, I felt like I was eating fudge!! What did I do wrong? Would like to try this again!!
I had the pleasure of eating this in GZ’s mother’s kitchen when I stayed over for lunch when I was a little girl. I think about this pudding ALL THE TIME. It was such a decadent pleasure. I also remember that his mom would take a spoon and pull back the pudding in the middle and pour in a little heavy cream. That was over 50 years ago and I still remember like it was yesterday. THAT’S how good this pudding is. I am so glad to finally have the recipe. Thank you.
Wow… this is delicious! My wife and I aren’t big dessert eaters, however, we love this and have been eating it every night. We used a 10 oz bag of ghirardelli’s bitter sweet chocolate (60%) and 2 oz of Trader Joe’s 72% chocolate.
For the whipped sour cream: You whip the 1/2 c. cream first, sweeten if you like then fold in the 1/2 sour cream? or After the cream is whipped put in the sour cream and whip till blended?