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.
|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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