Chocolate Pudding

Photo by Leslie D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/3

    cup granulated sugar

  • 2

    tablespoons cornstarch

  • 2

    tablespoons unsweetened Dutch-process cocoa powder

  • 1/4

    teaspoon salt

  • 2

    cups milk

  • 2

    large egg yolks, lightly beaten

  • 4

    ounces semisweet chocolate, finely chopped

  • 1

    tablespoon unsalted butter, softened

  • 1/3

    cup heavy cream

  • 1

    tablespoon confectioners' sugar

Directions

Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted. Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days). Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.

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