Chocolate Pudding ~ Old School Recipe
Recipe Information
Chocolate Pudding
In a heavy bottom saucepan, combine 2.25 cups of full milk, 0.5 cups of sugar, 1/3 cup of unsweetened cocoa powder, and 0.25 teaspoon of salt. Whisk together until smooth.
Add 3 tablespoons of cornstarch to the mixture and whisk again.
Cook the mixture over medium heat, whisking frequently until it comes to a boil. This will take several minutes.
While waiting for the mixture to boil, separate 2 eggs, discarding the whites and keeping only the yolks.
Once the mixture comes to a boil, lower the heat and let it cook gently for 2 minutes, whisking to ensure smoothness.
Remove the pot from heat and temper the egg yolks by slowly adding some of the hot mixture to them until you have about half a cup.
Return the pot to the stove, add the tempered egg yolks, and bring it back to a gentle boil, cooking for another minute.
Take the pot off the heat and add 20 grams of unsalted butter and 1 teaspoon of vanilla. Whisk until smooth.
Pass the pudding through a strainer to remove any bits of coagulated egg.
Cover the pudding with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Chill for 2 to 3 hours before serving.
Serve with a dollop of whipped cream on top.
Equipment Needed
Spice Level:
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