Chocolate Pudding
User Reviews
4.9
Chocolate Pudding
Description
The Chocolate Pudding starts with heating milk blended with sugar, cocoa powder, and a pinch of salt until it's steaming but not boiling. A mixture of egg yolks, cornstarch, and reserved milk is tempered slowly with the hot chocolate milk to prevent scrambling, then returned to heat and stirred until thickened to a custard-like consistency. The pudding thickens enough that the whisk leaves traces when stirred, indicating it is ready.
Removing from heat, cubed butter and vanilla extract are whisked in to add sheen and enrich flavor. The pudding is then chilled with plastic wrap pressed directly on its surface to avoid skin formation, transforming into a smooth, dense dessert.
Before serving, stirring the pudding helps aerate it, restoring a soft texture. This dessert can be garnished with whipped cream or chocolate shavings made by scraping a chocolate bar.
Chocolate pudding can be portioned into individual containers before chilling for faster setting. Careful constant whisking prevents sticking and overheating during cooking. Real vanilla extract yields the best flavor in this recipe.
Ingredients
- 2¼ cups milk 540ml, whole
- ½ cup granulated sugar (100g)
- ⅓ cup cocoa powder 33g, unsweetened
- pinch salt
- 2 large egg yolk
- 2 tablespoons cornstarch
- 2 tablespoons butter cubed, unsalted
- 2 teaspoons vanilla extract
Instructions
- In a small saucepan, combine 2 cups of milk, sugar, cocoa powder, and salt. Whisk until well combined. Cook over medium heat until very steam and just starting to simmer, stirring frequently.
- Meanwhile, in a large mixing bowl, whisk together the egg yolks, cornstarch, and remaining ¼ cup of milk. When the chocolate milk is hot, slowly whisk about a cup into the egg yolk mixture. (This tempers the eggs to keep them from scrambling.) Whisk in the remaining hot milk. Pour the mixture back into the saucepan.
- Place the saucepan back over medium heat and cook stirring constantly until the mixture bubbles. Continue cooking until thickened enough that the whisk leaves a trace when stirring in the mixture, about 3 minutes. (Temperature should be about 170F on an instant-read thermometer.) Remove from the heat and whisk in the butter and vanilla until melted and combined.
- Transfer the pudding to a bowl and press plastic wrap to the surface. Refrigerate until chilled, about 3 hours, or up to 4 days. Give it a good stir before dishing into serving bowls. Serve with whipped cream, if desired.
Notes
- Constant whisking during cooking prevents the pudding from sticking or burning.
- Press plastic wrap directly onto the pudding’s surface when chilling to avoid skin formation.
- Stir pudding before serving to aerate and lighten its density.
- Temper egg yolks by gradually adding hot chocolate milk mixture to avoid scrambling.
- Use real vanilla extract for authentic flavor.
- Portion into small containers for faster chilling if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 123mg | 41% |
| Sodium | 59mg | 2% |
| Potassium | 329mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 520IU | 10% |
| Calcium | 191mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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