Description
Try this decadent chocolate pudding from Carole Egbert.
Ingredients
Scale
- 6 Tablespoons granulated sugar
- 2 Tablespoons cornstarch
- 2 Tablespoons unsweetened cocoa powder
- pinch of salt
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, finely chopped
- 1 teaspoon vanilla extract
Instructions
- I used a wire whisk to combine the sugar, cornstarch, cocoa powder and salt in a medium saucepan with a heavy bottom.
- When the dry ingredients were well combined and there were no lumps, I slowly stirred in the milk and cream.
- I brought the mixture to a boil over medium heat, whisking frequently to keep the pudding from sticking or scorching and boiled the mixture, for thirty seconds, until it was thick. I took the pot off the heat and added the chocolate then returned it to the heat and whisked until the chocolate had melted.
- After boiling for one minute, the pudding had thickened again. I removed the pudding from the heat and stirred in the vanilla. I cooled the pudding for five minutes before pouring it into four bowls.
- Served in delicate crystal bowls, topped with dollops of whipped cream and eaten with antique silver spoons, it is the epitome COMFORT. To achieve an ultimately luxurious dessert, I used Callebaut dark chocolate, heavy cream that was not ultra pasteurized, and vanilla extract made by steeping a vanilla bean in vodka.
- Prep Time: 15 mins
- Cook Time: 15 mins