This pudding has a rich chocolate flavor and a really creamy smooth texture, it is the ultimate and comfort dessert. You are going to need a medium-sized saucepan and try using one with a thick bottom and that will help prevent your pudding from burning. In a medium-sized heatproof bowl, put in granulated white sugar and to that add unsweetened cocoa powder, cornflour to help then pudding thicken and then salt.
Whisk everything together then add milk, depending on how rich you want your pudding to be, you can add whole fat or full-fat milk and mix it in then add three large egg yolks. In the saucepan, you will heat some milk and cream and heat that over medium-high heat just until it starts to boil then take it off the heat. Gradually whisk in the hot milk into the chocolate base mix. Pour the mixture back into the pot and put it back into the heat and let it thicken up, you want the mixture to be on medium to medium-low heat because you dint want to burn your pudding.
Cook it while stirring the mixture until you have a nice thick like mayonnaise then take it off the heat. Starin the mixture in another bowl so that you can get rid of lumps if there is in the mixture. Add a teaspoon of vanilla extract and one tablespoon of salted butter and the chocolate, stir it gently as the added mixture softened in.
This will make about four to five serving, it’s quite rich. Take a piece of plat]stiuc wrap and put it right in the surface of the chocolate and that will prevent the top from hardening while drying. You can serve it warm, at room temperature, or put it in the fridge and chill it. Serve the chocolate pudding in a bowl and top with whipping cream. You can also put some little chocolate shavings on top and enjoy.
Instructions;
- 3/4 cup (150 grams) granulated white sugar
- 2 1/2 tablespoons cornstarch (corn flour)
- 1/4 cup (25 grams) unsweetened cocoa powder (regular or Dutch-processed)
- 1/4 teaspoon salt
- 1 2/3 cup (400 ml) milk, divided (whole or 2% reduced-fat)
- 1/3 cup (80 ml) heavy whipping cream (35-45% butterfat content)
- 3 large egg yolks
- 3 ounces (90 grams) semisweet (or bittersweet) chocolate, finely chopped
- 1 teaspoon pure vanilla extract
- 1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)
Instructions;
- In a medium-sized heatproof bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 1/3 cup (80 ml) of the milk to make a thick paste.
- Add the egg yolks and whisk into the cocoa paste mixture. Set aside while you heat the milk and cream. Have ready a strainer placed over a bowl as you will need to strain the pudding after it is cooked.
- First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step helps to prevent the milk from scorching. Then pour in the remaining 1 1/3 cups (320 ml) milk with the cream. Bring this mixture just to a boil (the milk will start to foam up) and then remove from heat.
- Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean, heavy-bottomed medium-sized saucepan and place over medium-low heat.
- Cook, stirring constantly until the mixture thickens to the consistency of mayonnaise (about 3 – 5 minutes). Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.
- Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Pour into 4 bowls or wine glasses.
- Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin (film) from forming. If you like a layer of skin (film) on your pudding, simply leave the puddings uncovered until cooled and then cover with plastic wrap.
- It can be covered and stored in the refrigerator for a couple of days. Serve warm, at room temperature, or cold. If you are like me, no chocolate pudding is complete without a large dollop of softly whipped cream.
