How to Make Chocolate Pudding
Recipe Information
Chocolate Pudding
Sift together cocoa powder, cornstarch, and a little table salt to remove lumps.
Stir in cream to incorporate the dry ingredients into a paste-like consistency, pressing out any lumps with a spatula.
Add 2 egg yolks to the mixture and stir until combined, ensuring no traces of yellow remain.
Heat 2 cups of milk and 1/2 cup of sugar over medium heat, stirring occasionally until the sugar dissolves.
Once bubbles form at the edge of the milk, pour half of it into the chocolate mixture while whisking constantly to temper the egg yolks.
Add the tempered chocolate mixture back into the remaining milk in the pan, whisking to combine.
Set the pan over medium-high heat and bring the mixture to a boil while whisking continuously and scraping the bottom and corners of the pan.
Once boiling, reduce heat to medium and let it boil for a couple of minutes to cook out the cornstarch flavor and activate the thickening agent.
Remove from heat and whisk in vanilla or your choice of booze.
Pour the pudding into a baking dish and cover the surface with plastic wrap to prevent a skin from forming.
Refrigerate for about an hour to chill the pudding.
After chilling, whisk the pudding again before serving, using an electric hand mixer for a super smooth texture if desired.
Equipment Needed
Spice Level:
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