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Desserts

Creamy Chocolate Pudding

Stovetop pudding built on egg yolks, cocoa and bittersweet chocolate, strained and chilled four hours under parchment.

Not this recipe — add a photo of yours.Photo: MOs810 (CC BY-SA 4.0, via Wikimedia Commons)

For Creamy Mocha, increase the instant espresso powder to 1 teaspoon.

Cook
8 min

Where this one came from

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Ingredients

  • 2 teaspoons vanilla
  • 1/2 teaspoon espresso powder
  • 1/2 cup sugar
  • 3 tablespoons cocoa
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1/2 cup heavy cream
  • 2 1/2 cups whole milk
  • 5 tablespoons unsalted butter, cut into 8 pieces
  • 4 ounces bittersweet chocolate, chopped fine

Directions

  1. Stir together vanilla and espresso powder; set aside.
  2. Whisk sugar, cocoa, cornstarch, and salt together in a large saucepan. Whisk in egg yolks and cream until fully incorporated. Whisk in milk until incorporated.
  3. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over the entire surface, 5-8 minutes. Cook 30 seconds longer.
  4. Remove from heat, add butter and chocolate, and whisk until melted and fully incorporated. Whisk in the vanilla mixture.
  5. Pour pudding through a fine mesh strainer into a bowl. Press a piece of lightly greased parchment paper against the surface of the pudding and refrigerate to cool at least 4 hours.
  6. Whisk pudding briefly and serve.

Notes

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