Description
A rich and creamy chocolate pudding that’s perfect for dessert.
Ingredients
Scale
- 2¼ cups whole milk
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- pinch of salt
- 2 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons cold unsalted butter, cubed
- 2 teaspoons vanilla extract
Instructions
- In a small saucepan, combine 2 cups (480ml) of milk, sugar, cocoa powder, and salt. Whisk until well combined. Cook over medium heat until very steam and just starting to simmer, stirring frequently.
- Meanwhile, in a large mixing bowl, whisk together the egg yolks, cornstarch, and remaining ¼ cup (60ml) of milk.
- When the chocolate milk mixture is hot, slowly whisk about a cup into the egg yolk mixture. (This tempers the eggs to keep them from scrambling.) Whisk in the remaining hot milk. Pour the mixture back into the saucepan.
- Place the saucepan back over medium heat and cook stirring constantly until the mixture bubbles. Continue cooking until thickened enough that the whisk leaves a trace when stirring in the mixture, about 3 minutes. (The temperature should also be about 170°F on an instant-read thermometer.) Remove from the heat and whisk in the butter and vanilla until melted and combined.
- Transfer the pudding to a bowl and press plastic wrap to the surface. Refrigerate until chilled, about 3 hours, or up to 4 days. Give it a good stir before dishing into serving bowls. Serve with whipped cream, if desired.
Notes
- Chill the pudding for several hours for the best texture.
- Can be stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 24g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg