My Recipe Box

Milk Chocolate Pudding

RATE IT

Serves 6

  • by from Fine Cooking
    Issue 115

Most puddings contain eggs for added creaminess, but here, creamy milk chocolate makes eggs unnecessary. To be ready in 30 minutes, this pudding is served warm, but you can also chill it if you like.

  • 1-1/2 oz. (1/2 cup) Dutch-processed cocoa powder
  • 1/4 cup granulated sugar
  • 1/4 tsp. table salt
  • 1/2 cup heavy cream
  • 3 Tbs. cornstarch
  • 2 cups whole milk
  • 7 oz. milk chocolate, finely chopped, preferably Lindt (about 1-3/4 cups)
  • 1 tsp. pure vanilla extract

In a medium bowl, whisk the cocoa powder, sugar, and salt. In a small bowl, whisk the cream and cornstarch until smooth.

Bring the milk to a boil in a heavy-duty 3-quart saucepan over medium heat. Whisk 3/4 cup of the hot milk into the cream mixture. Add to the dry ingredients and whisk until fully incorporated. Add the cocoa mixture to the remaining milk. Cook, whisking constantly, until the mixture thickens and bubbles, about 1 minute. Remove from the heat and add the chocolate and vanilla. Let stand 1 minute. Whisk until smooth.

Divide the mixture among six 6-oz. ramekins or small serving dishes and serve. Or if you prefer chilled pudding, put plastic wrap directly on the surfaces of the puddings and refrigerate for at least 30 minutes and no longer than 2 hours.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): fat g 20; Fat Calories (kcal): 180; Saturated Fat (g): sat fat g 12; Protein (g): protein g 7; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 41; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 170; Cholesterol (mg): cholesterol mg 40; Fiber (g): fiber g 4;

Photo: Scott Phillips

I thought this pudding was perfect: fast, easy, with a light, smooth, creamy texture... I have made it a couple times as an after-dinner treat for family and girlfriends alike, and so far it has been a success!

Smooth and rich...special-occasion material. Only thing I would change would be to tone down the intensity a little by folding in some cream or perhaps using a bit less cocoa powder? Don't get me wrong...this is great. But would be perfect with choc-intensity dialed back just a little.

This was easy to make and quick. I think I grabbed the wrong chocolate at the market - dark -. It is very rich and thick but I would definitely make it again. The next day - out of the fridge - I mixed into one bowl of the left over pudding 1/2 cup of cream which I whipped and folded into it. That was descrumptious. Like Mousse au Chocolat but without the risk of uncooked egg yolks.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More