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.
Keywords: chocolate pudding, homemade, chocolate pudding with heavy cream