This recipe for Chocolate Pudding yields 4-6 servings of a rich and indulgent treat. It’s made from a combination of cocoa powder and dark chocolate that helps to create a luxurious flavor and texture. To make it just right, you’ll need cornstarch, unsweetened cocoa powder (either natural or Dutch-processed), granulated sugar, salt, whole milk, an egg, egg yolks, semisweet or bittersweet chocolate, unsalted butter, and vanilla extract.

HOW TO MAKE IT:

1. Getting started, combine the cornstarch, cocoa powder, 3 tablespoons of sugar, and salt in a medium bowl and whisk until it’s all evenly combined.
2. Stir in 1/4 cup of the milk and whisk until smooth.
3. Next, crack the egg and add the yolks, whisking them into the mixture. After that, it’s time to move on to a medium saucepan.
4. Place it on the stove over moderate heat, and bring to a boil the remaining 2 cups of milk and 3 tablespoons of sugar. Stir constantly until the sugar has fully dissolved.
5. Now that the heated milk is ready, gradually pour it into the egg mixture, whisking constantly until it creates a smooth mixture. Return it to the saucepan and cook it over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon.
6. Your Chocolate Pudding should have a consistency similar to mayonnaise.
7. Strain the pudding into a heatproof bowl, add in the chopped chocolate, butter, and vanilla, and whisk until they are all completely melted and the pudding is smooth.
8. Pour the pudding into 4-ounce or 6-ounce ramekins, and refrigerate for 3-4 hours until chilled.
9. To prevent it from forming a ‘skin,’ you can press a piece of plastic wrap directly onto the surface of the pudding.
10. Serve it with a light dollop of whipped cream, if desired. Chocolate pudding will stay fresh in the fridge, covered with plastic wrap, for up to 4 days. It does not freeze well.

FAQs:

Q: What are the most important steps for this recipe?
A: This Chocolate Pudding recipe requires you to whisk the dry ingredients together, add in some of the milk, and then add in the egg and yolks. The other important step is to bring the remaining 2 cups of milk and sugar to a boil and then stirring it into the egg mixture before transferring it back to the saucepan. Finally, you’ll need to whisk in the chopped chocolate, butter, and vanilla until the mixture is smooth.

Q: Is there a way to make this recipe easier?
A: By using pre-chopped dark chocolate, you can save some time and make the recipe easier. Additionally, the pudding will form a ‘skin’ if exposed to the air, so you should make sure to press a piece of plastic wrap directly onto the surface of the pudding while it chills in the refrigerator.

Q: Is there a way to make this recipe healthier?
A: You can reduce the amount of sugar used in the recipe to cut down on the sweetness, as well as using low-fat milk to reduce the amount of fat and calories in the pudding. Additionally, you could skip adding the whipping cream or substitute it with a lower-calorie alternative.

EASY Chocolate Pudding

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Refrigerating time

4

minutes

This recipe for Chocolate Pudding yields 4-6 servings of a rich and indulgent treat.

Ingredients

• 2 tablespoons 2 arrowroot or cornstarch

• 3 3 -4 tablespoons cocoa powder (unsweetened)

• 4 tablespoons 4 sugar

• 2 2 ¼ cups whole or non-dairy milk

• 2 large 2 egg yolks

• 1 large 1 egg

• 3/4 cup 3/4 semisweet chocolate chips or chopped chocolate

• 2 tablespoons 2 unsalted butter, chopped

• 2 teaspoons 2 vanilla extract

• a pinch of salt

Directions

• Getting started, combine the cornstarch, cocoa powder, 3 tablespoons of sugar, and salt in a medium bowl and whisk until it’s all evenly combined.
• Stir in 1/4 cup of the milk and whisk until smooth.
• Next, crack the egg and add the yolks, whisking them into the mixture. After that, it’s time to move on to a medium saucepan.
• Place it on the stove over moderate heat, and bring to a boil the remaining 2 cups of milk and 3 tablespoons of sugar. Stir constantly until the sugar has fully dissolved.
• Now that the heated milk is ready, gradually pour it into the egg mixture, whisking constantly until it creates a smooth mixture. Return it to the saucepan and cook it over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon.
• Your Chocolate Pudding should have a consistency similar to mayonnaise.
• Strain the pudding into a heatproof bowl, add in the chopped chocolate, butter, and vanilla, and whisk until they are all completely melted and the pudding is smooth.
• Pour the pudding into 4-ounce or 6-ounce ramekins, and refrigerate for 3-4 hours until chilled.
• To prevent it from forming a ‘skin,’ you can press a piece of plastic wrap directly onto the surface of the pudding.
• Serve it with a light dollop of whipped cream, if desired. Chocolate pudding will stay fresh in the fridge, covered with plastic wrap, for up to 4 days. It does not freeze well.