Description
Real cream, good chocolate, and cocoa powder make for the best homemade chocolate pudding. Perfect for a tasty snack or fancy dessert.
Ingredients
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
For serving
- 1 cup heavy cream
- 3 tablespoons sugar
- Chocolate cookie crumbs, optional
Instructions
For the pudding
- Mix dry ingredients. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
- Whisk in wet ingredients. Add cream, milk, and vanilla to dry ingredients. Whisk until cornstarch is completely dissolved. It is alright if the cocoa powder is not completely dissolved at this point.
- Cook. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 7 to 8 minutes.
- Mix in chocolate. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute more. Remove from heat, and whisk in butter until melted.
- Chill. Pour pudding into dessert cups and refrigerate until completely set, 1-2 hours.
For serving
- Whip. Whip the cream with the sugar until soft peaks form.
- Top. Spoon whipped cream onto pudding (See Notes).
- Garnish. Sprinkle cookie crumbles over whipped cream, if desired.
Notes
- 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.
- If you want to pipe the cream on top of the pudding, beat the cream until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a star tip and pipe cream onto pudding.
- Recipe adapted from Martha Stewart.
