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 Recipe: Chocolate Pudding
A rich, creamy, and extremely chocolatey pudding. It's got some calories, but
it's worth it! There's also a frozen chocolate pudding variation.
| Yield |
6 servings |
| Time |
2 hours |
| Tools |
- small bowl
- whisk
- heavy saucepan
- ladle
- 6 mugs, cups, or pudding bowls
|
| Ingredients |
- 3 c milk
- 4 T cornstarch OR 5 T arrowroot
- 1 egg + 1 egg yolk
- ½ c sugar
- 2 T cocoa
- 3 oz unsweetened chocolate, cut into pieces
- 4 oz semisweet/bittersweet chocolate, cut into pieces
- 2 t vanilla
- 1 T brandy or Grand Marnier (optional)
- whipped cream (optional)
|
| Directions |
Whisk together ½ c milk and cornstarch in the bowl. Add egg and yolk, sugar, and cocoa and whisk until completely incorporated. Bring the remaining milk to a boil over medium-high heat. Lower heat and gradually add the cornstarch mixture, whisking constantly to avoid lumps. Continue whisking over low heat until it thickens, about 5 minutes. Remove from heat and add both chocolates, vanilla, and optional liqueur. Stir until chocolate melts. Fill the mugs with pudding and chill at least 1½ hours. Top with whipped cream and serve.
|
| Variation |
Frozen chocolate pudding: For a frozen treat, don't refrigerate. Instead, put the pudding in a freezer-safe container and freeze it for 3-4 hours. |
| Notes |
Also see the recipe for vegan chocolate pudding. Adapted from Didi Emmons' Vegetarian Planet, in which it is called Chocolate Blackout Pudding.
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