This is chocolate pudding. Real chocolate pudding. Forget about the stuff that comes from a boxed mix or that is pre-packaged in plastic cups with a shelf life of forever. No, this is the way chocolate pudding was meant to be – made with heavy cream, good quality chocolate, and dark cocoa powder. This will make you swoon with its deep chocolate flavor. It will make you want to lick every last bit of chocolate from the pan even though it is 9:00 am and you just ate breakfast and you had made this pudding to share.
The ingredient list is very basic but using the best chocolate and cocoa powder you can find will make all the difference. If you have been saving the “good stuff” for something special, this is the time to use it. The cooking technique could not be easier. It is all cooked in one pan on the stove top – no double boiler required. There are no eggs to worry about curdling and, thus, no need for straining to get a smooth texture.
The best part is that chocolate pudding is so versatile. My kids love it as an after school snack. My sister serves it for dessert at her dinner parties. Serve it in bowls or serve it in goblets – just serve it soon.
For the pudding
- 6 tablespoons sugar
- 3 tablespoons cornstarch
- 1 1/2 tablespoons cocoa powder (I use Valrhona)
- Pinch of salt
- 1 1/4 cups heavy cream
- 1 1/4 cups milk
- 1 teaspoon pure vanilla extract
- 6 ounces best-quality semisweet chocolate, finely chopped (I use Callebaut)
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 3 tablespoons sugar
- Chocolate cookie crumbs, optional
For the pudding
- In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Add cream, milk, and vanilla. Whisk until cornstarch is completely dissolved. It is alright if the cocoa powder is not completely dissolved at this point.
- Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 7 to 8 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute more. Remove from heat, and whisk in butter until melted. Pour pudding into dessert cups and refrigerate until completely set, 1-2 hours.
- Whip the cream with the sugar until soft peaks form. Spoon whipped cream onto pudding.
- If wanting to pipe the cream, beat the cream until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a star tip and pipe cream onto pudding.
- Sprinkle cookie crumbles over whipped cream, if desired.
To prevent a skin from forming on top of the pudding as it cools, press plastic wrap directly onto the surface of the pudding before putting it in the refrigerator.
Recipe adapted from Martha Stewart.