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Recipe

Silky Chocolate Pudding

Scott Phillips

Servings: 4

Dressy enough for Sunday supper but homier than pot de crème, this classic chocolate custard is an easy dessert that all cooks should know by heart.

Ingredients

  • 1-1/2 oz. (6 Tbs.) cocoa powder (Dutch process or natural)
  • 1 oz. (3 Tbs.) cornstarch
  • 1/4 tsp. table salt
  • 1 cup heavy cream
  • 2 large egg yolks
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tsp. pure vanilla extract

Nutritional Information

      Calories (kcal) : 450
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 18
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 185
      Sodium (mg): 230
      Carbohydrates (g): 43
      Fiber (g): 3
      Protein (g): 8

Preparation

  • Sift the cocoa powder, cornstarch, and salt into a medium bowl. With a silicone spatula or whisk, slowly mix in the cream, eliminating any visible lumps as you go; the mixture will be quite thick. Mix in the egg yolks until combined. Set aside.
  • Heat the milk and sugar in a 2-quart saucepan over medium heat, stirring often with a wooden spoon or silicone spatula, until the sugar dissolves. When bubbles form around the edge of the milk, remove the pan from the heat. Whisk about half of the hot milk into the cocoa mixture. When smooth, whisk it into the milk remaining in the saucepan.
  • Bring the pudding to a boil over medium-high heat, whisking slowly and scraping the bottom of the pot to prevent scorching. The pudding will begin to thicken as it approaches a full boil. Watch for large, lava-like bubbles to roll up to the surface, and for small fast bubbles on the edges. When the pudding has reached this stage, turn the heat down to medium and whisk vigorously for 2 minutes. Remove the pan from the heat.
  • Whisk in the vanilla. Transfer the pudding to a shallow container (such as an 8-inch baking dish) and spread it evenly, then press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 1 hour and up to 3 days.
  • Whisk vigorously to loosen the pudding before serving.

Mocha Pudding: Add 2 tsp. instant espresso powder to the pudding when you add the vanilla.
Boozy Chocolate Pudding: Instead of the vanilla, stir in 2 Tbs. of your favorite spirit, such as bourbon, brandy, or Scotch.

Reviews

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Reviews

  • user-3486575 | 10/02/2017

    This is a wonderful pudding recipe! We loved it. The pudding is darker and richer than the typical chocolate pudding. Smaller servings (maybe 6 rather than 4) might be better for that reason - it is strong. But, oh-so-good!

  • SXB999 | 05/19/2017

    Phenomenal! This is now one of my favorite desserts. Oftentimes I double the recipe. Simply amazing.

  • user-403352 | 03/27/2015

    Outstanding! I agree -- rich, simple and quick to make. Found one teaspoon of espresso powder enhanced the chocolate without adding too much of a pronounced coffee flavor.

  • Erma11 | 02/16/2015

    I made this for Valentine's Day dinner, and it was a hit! Delicious and so silky! My husband loves chocolate and orange together, so I substituted two tbsps of Grand Marnier for the vanilla and served with homemade candied orange slices and whipped cream. Will definitely make it again!

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