Chocolate Pudding Recipe:

Ingredients:

3/4 cup (150 grams) granulated white sugar
3 tablespoons (30 grams) cornstarch (corn flour)
1/3 cup (30 grams) Dutch-processed cocoa powder
1/8 teaspoon salt
2 1/2 cups (600 ml) milk
1/2 cup (120 ml) heavy whipping cream
4 large egg yolks
4 ounces (120 grams) semisweet chocolate, finely chopped
1 1/2 teaspoons pure vanilla extract
1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)
Garnish: Lightly sweetened whipped cream
Grated chocolate


Chocolate Pudding direction:

In a giant stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 1/2 cup (120 ml) of the milk

until you have a thick paste. Add the egg yolks, three at a time, whisking to blend in to the cocoa paste mixture. Set aside while you heat the milk and cream. Have a

fine medium-sized strainer and bowl ready near the stove as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with icy water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour in the

watch carefully.) Gradually pour the milk in to the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a tidy giant, heavy

remaining 2 cups (480 ml) milk with the cream. Bring this mixture to a boil and then remove from heat. (The milk will foam up to the top of pan when completed, so

from heat and pour through the strainer to remove any lumps that may have formed during cooking.

bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). Remove

Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Pour in to 6 to 8 bowls or wine

glasses. Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you are a person who likes the skin

If you are like me, no chocolate pudding is complete without a giant dollop of softly whipped cream.

on their pudding, basically leave the pudding uncovered until cooled and then cover with plastic wrap. Can be made a day or three ahead of serving.

Makes 6 to 8 servings.