Ultimate Chocolate Pudding

The Ultimate Chocolate Pudding
José Picayo
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Hands-On Time
15
minutes
Total Time
135
minutes
Serves 4

Ingredients

1/4
cup
sugar
1/4
cup
cornstarch
2
tablespoons
unsweetened cocoa powder
pinch kosher salt
2
cups
whole milk
4
large egg yolks
2
tablespoons
unsalted butter, cut into pieces
3
ounces
semisweet chocolate, chopped
1
teaspoon
pure vanilla extract
whipped cream, for serving

Directions

  1. Set a fine-mesh sieve over a medium bowl. In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Gradually whisk in the milk, then the egg yolks.
  2. Cook the milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, 7 to 8 minutes. Continue to cook, whisking, for 1 minute more. Remove from heat and pour through the sieve into the bowl, pushing the mixture through gently with a rubber spatula or spoon. Add the butter and chocolate and stir until melted. Mix in the vanilla.
  3. Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days. Before serving, gently stir the pudding to loosen it. Serve with the whipped cream.

 

Charlyne Mattox
January 2012

Nutritional Information

  • Per Serving
  • Calories 373
  • Fat 20 g
  • Sat Fat 11 g
  • Cholesterol 232 mg
  • Sodium 88 mg
  • Protein 9 g
  • Carbohydrate 41 g
  • Sugar 30 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 161 mg
What does this mean? See Nutrition 101.

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