Chocolate Pudding Recipe
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Makes:
6 servings
INGREDIENTS
- 3 cups milk
- 1 cup heavy cream
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons unsweetened cocoa
- Fine sea salt
- 6 ounces bittersweet chocolate, chopped fine, or 6 ounces (1 cup) of the best chocolate chips
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Pour the milk and cream into a saucepan and bring to a simmer over medium heat.
- While the milk heats, whisk the yolks in a large bowl until they’re light. Add the sugar, cornstarch, cocoa, and a pinch of salt, and whisk. This will be pretty stiff.
- Once the milk is simmering, pour about a cup of it into the yolks, whisking constantly. Pour in the rest of the milk, whisk, then pour it all back into the saucepan. Return to the heat and whisk constantly until the mixture thickens and comes just to a boil—one or two big bubbles. Turn off the heat and add the chocolate. Whisk to melt the chocolate, then get out a rubber scraper and get into the corners of the pan, making sure you don’t have any light streaks left. Whisk in the butter and vanilla until the butter melts.
- Pour the pudding into a large bowl, or into six small ones—custard cups, footed dessert bowls, that kind of thing. Chill for at least an hour before serving. If you have some aversion to skin, press plastic wrap in the surface of the pudding before chilling.
Beverage pairing: Banfi Rosa Regale, Italy. Brachetto is the grape, and the wine is a sweet, gently sparkling dark rosé with irresistible notes of strawberry, raspberry, and roses. It’s a good match with any form of chocolate, but particularly a pudding like this one, as the modest carbonation makes an appealing contrast with the creaminess of the dessert.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
i tried the Sharffenberger's recipe - it was delicious!!...i still had a problem of the pudding coming out too soupy - joy of cooking cookbook said pudding can be soupy if you mix after cooling, but all i did was transfer from the double boiler to a bowl - any suggestions anyone???
I made this tonight without making any adjustments to the recipe and found it to be too sweet for my taste. I'm probably going to cook up some cream puffs tomorrow and use my batch of pudding as filling to balance out the sweetness.
I have made the soymilk mistake many times, always hoping that the pudding will render that lovely consistency- it NEVER does. Don't try it!
I have not tried this one. I have for several years used the very simple chocoloate pudding recipe that comes on the insert for Scharffenberger chocolate. Sharffenberger's website lists it as follows:
4 tbsp cornstarch
2/3 cup sugar
1/8 tsp salt
3 cups milk
4 oz. Scharffen Berger 70% Cacao Bittersweet Chocolate, shaved or chopped finely
1 tsp vanilla extract
Mix cornstarch, sugar and salt in the top of a double boiler. Slowly stir in milk and chocolate. Place over boiling water and stir constantly until thick and smooth. Cover and cook 15 minutes longer, stirring occasionally. Stir in vanilla. Refrigerate until chilled.
Serves 4-6.
I don't recall ever covering it and cooking for 15 more minutes. I generally just take it off the stove and cool when thick. It always gets rave reviews.
OH my goodness! Homemade pudding is now my new favourite thing to make. After being inspired by this recipes, I've tried various other flavourings. I gotta stick with the classics, as this chocolate and a vanilla bean pudding have turned out the best.
In an effort to use up some soymilk I had, I sacrificed good pudding consistency. It was good, just very runny. Never again.