Creamy Chocolate Pudding
Last week, I had dental surgery and have been on a soft food diet for a few days. Besides the requisite soup (this one and that one), it was the perfect excuse opportunity to indulge in some homemade chocolate pudding.
As I was mixing up a batch of the decadent stuff, Roger and I began comparing notes about making and eating pudding when we were kids. Lo and behold, our experiences were quite similar. We both used to make a box of the pudding which required cooking, and then we’d eat it warm. There was rarely anything left to cool off to eat in the traditional manner.
Well, of course, Roger and I had to have a bowl of this pudding while it was still warm—actually, it was reasonably hot. What memories it brought back for us both! Somehow we managed to not eat it all and refrigerated two portions for later. Then I made a canister of whipped cream and got out my bag of chocolate-covered espresso beans (a staple in my pantry—just love them). The cold pudding was so luscious, it made me wonder why I haven’t made it more often. Oh, yes, now I remember why—it’s fattening!
Warm or cool, this pudding will make you forget about any dental issues you may have or any diet you should be on!
One year ago: Chocolate Stout Cake
Creamy Chocolate Pudding
Ingredients
- 2 tsp. vanilla extract
- 1/2 tsp. espresso powder
- 1/2 cup sugar
- 3 tbl. Dutch-processed cocoa
- 2 tbl. cornstarch
- 1/4 tsp. salt
- 3 large egg yolks
- 1/2 cup heavy cream
- 2 1/2 cups whole milk
- 5 tbl. unsalted butter, cut into 8 pieces
- 4 oz. bittersweet chocolate, chopped fine
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Directions
Stir together vanilla and espresso powder in bowl; set aside. Whisk sugar, cocoa, cornstarch, and salt together in large saucepan. Whisk in yolks and cream until fully incorporated, making sure to scrape corners of saucepan. Whisk in milk until incorporated.
Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface, 5 to 8 minutes. Cook 30 seconds longer, remove from heat, add butter and chocolate, and whisk until melted and fully incorporated.
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Whisk in vanilla mixture.
Pour pudding through fine-mesh strainer into bowl. (I didn’t do this, and the pudding was quite smooth.) Press lightly greased parchment paper or Saran wrap against surface of pudding, and place in refrigerator to cool, at least 4 hours. Whisk pudding briefly and serve.
Good
Better
Best!
Source: A Cook’s Illustrated recipe