Other than my friend Kristy who doesn’t like chocolate (I know, I know), I can’t imagine anyone not loving chocolate pudding. It’s one of those tasty concoctions that we fall in love with as children and never really outgrow, and this homemade version is spectacular. I like store-bought chocolate pudding cups as much as the next person. I buy them for my kids when I’m feeling particularly generous. But those little pudding cups don’t hold a candle to this from-scratch version. It is rich and creamy and silky-smooth, with a few different kinds of chocolate for some depth of flavor. If you’re like me, you’ll want to make a double batch and hide it from the kids!
- ½ cup sugar
- 3 Tablespoons Dutch-processed cocoa
- 2 Tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup cream
- 3 egg yolks
- 2½ cups whole milk
- 5 Tablespoons butter
- 4 oz 60% chocolate, finely chopped
- 2 teaspoons vanilla
- espresso powder
- Combine sugar, Dutch-processed cocoa, cornstarch, salt, cream, egg yolks, and milk in a large pot. Whisk until smooth, and bring to a simmer over medium heat. Cook 30 seconds more, then remove from heat.
- Strain the mixture through a fine mesh sieve into a large, heatproof bowl.
- Stir in butter and finely chopped chocolate unti melted.
- In a small bowl, combine vanilla with a little espresso powder and whisk until smooth. Whisk this mixture into the pudding until smooth.
- Place a piece of plastic wrap directly on the surface of the pudding, and refrigerate until chilled through.
- Serve topped with whipped cream.
I’m at Alt Summit for the rest of the week. Rubbing elbows, networking, and hanging out with friends. I’ll be posting pictures on Instagram; feel free to follow along!