Description
This intense chocolate pudding combines the richness of heavy cream and imported chocolate for a luxurious dessert experience.
Ingredients
Units
Scale
- 6 tbsp granulated sugar
- 2 tbsp cornstarch
- 2 tbsp unsweetened cocoa powder
- Pinch of salt
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 4 oz (115 g) semi-sweet chocolate, finely chopped
- 1 tsp vanilla extract
Instructions
- In a medium saucepan with a heavy bottom, use a wire whisk to combine the granulated sugar, cornstarch, cocoa powder, and a pinch of salt. Ensure there are no lumps in the mixture.
- Gradually whisk in the whole milk and heavy cream, ensuring a smooth consistency.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to thicken and comes to a boil. This should take about 8-10 minutes.
- Once boiling, continue to cook for an additional 1-2 minutes, stirring constantly, until the pudding is thick and smooth.
- Remove the saucepan from the heat and add the finely chopped semi-sweet chocolate and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth.
- Pour the pudding into individual serving bowls or a large bowl. Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming.
- Let the pudding cool at room temperature for about 15 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.
Notes
- For a more intense chocolate flavor, use high-quality imported chocolate.
- Serve chilled for the best texture.
- Cover the pudding with plastic wrap directly on the surface to prevent a skin from forming.
- This pudding can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 20
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 50