Perfect Chocolate Pudding
User Reviews
5
Perfect Chocolate Pudding
Description
Perfect Chocolate Pudding starts with a dry mixture of sugar, cocoa powder, cornstarch, and salt whisked together. Meanwhile, egg yolks are combined with milk and heavy cream, then the dry ingredients are gradually added. This blend is cooked over medium heat while whisking constantly until it thickens and just begins to boil.
Once thickened, the pudding is strained to remove any lumps, then bittersweet chocolate, unsalted butter, and vanilla extract are stirred in to create a smooth, glossy finish. The pudding can be enjoyed warm or chilled; chilling further thickens it to a classic custard consistency.
This dessert’s texture balances silky smoothness with rich chocolate flavor influenced by the bittersweet chips. It’s suitable for an elegant ending to meals or casual treats, optionally topped with whipped cream for contrast.
To reduce calories, an all-milk version can be used instead of cream and milk. Straining ensures an even texture, and pulling the pan off heat at the first bubble prevents curdling or overcooking. The pudding sets fully after chilling for about three hours.
Ingredients
- 2/3 cup granulated sugar
- 2 Tbsp cocoa powder
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 1 cup heavy cream
- 1 cup milk whole
- 3 egg yolk
- 4 ounces bittersweet chocolate chips or chopped chocolate
- 2 Tbsp butter unsalted
- 1 tsp vanilla extract
Instructions
- Whisk together sugar, cocoa powder, cornstarch and salt in a small bowl and set aside.
- In a medium heavy bottomed saucepan whisk together the cream, milk, and egg yolks.
- Add the sugar mixture to the saucepan and whisk to combine well.
- Set the pan over medium heat, and bring to a boil, whisking constantly. I like to switch to a silicone spoonula once it starts thickening, to better scrape the sides and bottom of the pan. Note: pull the pan off the heat when you see that first bubble.
- Pour the pudding through a strainer into a bowl and push everything through, leaving any small lumps behind. Note: it helps if your bowl has a spout so you can easily fill your pudding cups.
- Stir in the chocolate, butter, and vanilla until everything is melted and the pudding is smooth and glossy.
- Immediately pour into your serving cups. Enjoy warm, or chilled. The pudding will thicken further as it chills, and will be fully set in 3 hours. Top with whipped cream if you like.
Notes
- For a lighter version, substitute all milk for the cream and milk mixture to reduce the calorie count.
- Straining the pudding after cooking ensures a smooth texture without lumps.
- Remove the pan from heat as soon as the mixture reaches its first boil to avoid curdling.
- The pudding will thicken more as it chills and will be fully set after about three hours in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 155mg | 6% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 144mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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