Rich Chocolate Pudding

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I’m a sucker for a creamy, made-from-scratch pudding.  I was spoiled with my mom’s vanilla pudding all growing up and once in a while I treat myself to that recipe.  But with how much I love chocolate, I’ve always wished I had a good chocolate pudding recipe.  Finally I found one that I really love!  I guess the key was in the ingredients… the real chocolate that you chop up into the pudding.  I had a bunch of bittersweet (70% cocoa) Ghirardelli’s chocolate squares that I used and it was perfect!  I have to warn you though… do not use chocolate chips!  I was short just a bit and thought I’d cheat and use a few mini chocolate chips once.  Well those itty bitty chips did not melt all the way!  So we had chocolate chip pudding! ;) My kids loved it anyway, and I have to admit I still licked the bowl clean.  But if you want a perfectly smooth and creamy pudding, pass on the chocolate chips and use good quality chocolate that you finely chop.

Rich Chocolate Pudding
Author: 
 
Ingredients
  • 3 cups milk
  • ¾ cup sugar
  • 2 Tb unsweetened cocoa powder
  • 3 Tb cornstarch
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 3 egg yolks
  • 4 oz. bittersweet chocolate, finely chopped *high quality like Ghirardelli's
  • 2 Tb butter, cut into pieces
  • 1 tsp vanilla extract
Instructions
  1. Stir together 2¾ cups milk and ½ cup sugar in large saucepan.  Heat until steaming.  Remove from heat and set aside.
  2. Once milk is warmed, whisk together remaining ¼ cup sugar, cocoa powder, corn starch, cinnamon, and salt in a medium bowl.  Whisk in yolks and remaining ¼ cup milk.  Gradually whisk in a little of the hot milk mixture (about ½ cup) into bowl.  Now stir egg mixture into the saucepan.  Cook, stirring constantly with wooden spoon, over medium-low to medium heat until thickened and coats the back of the spoon - can take up to 20 minutes.  Remove from heat.  Stir in the chopped chocolate, butter, and vanilla until smooth.
  3. Divide among 6 dishes, ⅔ cup in each.  Cool for 10 minutes.  Cover with plastic wrap and refrigerate at least 2 hours.  Top with a dollop of sweetened whipped cream and serve.

Comments

  1. Teresa says

    I made this yesterday, and it was so delicious. I heated the milk/sugar mixture until it was warm (maybe not quite steaming–I am always afraid of cooking the eggs later!) and carefully and slowly added it to the egg/cocoa mixture before cooking on the stove. I had such a smooth, lump free pudding after that. I used all 1% milk in the recipe but for the last 1/4 c. of milk, I used half and half. It was definitely rich enough, no need to use a higher fat milk. I could have probably used all 1% or even skim. Between the egg yolks and all that chocolate, it was decadent! I love how this makes more than the typical 4 servings. Thanks for a winner!

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