Decandent Chocolate Pudding

Serves 4
Hands-on Time: 15m
Total Time: 2hr 15m

Ingredients

• 1/4 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons unsweetened cocoa powder
• pinch kosher salt
• 2 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter, cut into pieces
• 3 ounces semisweet chocolate, chopped
• 1 teaspoon pure vanilla extract
• whipped cream, for serving

Directions

1. Set a fine-mesh sieve over a medium bowl. In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Gradually whisk in the milk, then the egg yolks.

2. Cook the milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, 7 to 8 minutes. Continue to cook, whisking, for 1 minute more. Remove from heat and pour through the sieve into the bowl, pushing the mixture through gently with a rubber spatula or spoon. Add the butter and chocolate and stir until melted. Mix in the vanilla.

3. Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days. Before serving, gently stir the pudding to loosen it. Serve with the whipped cream.

Tip

To make whipped cream, beat ½ cup heavy cream with 1 tablespoon sugar until soft or stiff peaks form (as desired).

Nutritional Information

Calories 373; Fat 20g; Sat Fat 11g; Cholesterol 232mg; Sodium 88mg; Protein 9g; Carbohydrate 41g; Sugar 30g; Fiber 1g; Iron 1mg; Calcium 161mg