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
- 3/4 cup sugar
- 2 Tb unsweetened cocoa powder
- 3 Tb cornstarch
- 1/4 tsp cinnamon
- 1/4 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
- Stir together 2 3/4 cups milk and 1/2 cup sugar in large saucepan. Heat until steaming. Remove from heat and set aside.
- Once milk is warmed, whisk together remaining 1/4 cup sugar, cocoa powder, corn starch, cinnamon, and salt in a medium bowl. Whisk in yolks and remaining 1/4 cup milk. Gradually whisk in a little of the hot milk mixture (about 1/2 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.
- Divide among 6 dishes, 2/3 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.
Yum! This looks and sounds amazing. Griff and I are both suckers for homemade pudding. We'll have to try this.
ReplyDeleteI 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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