Chocolate Pudding (Printer-friendly)
A rich, creamy, and velvety chocolate dessert that's perfect served chilled or warm for a comforting treat.
# What You'll Need:
→ Dairy
01 - 2 cups whole milk
02 - 1/2 cup heavy cream
03 - 2 tablespoons unsalted butter
→ Dry Ingredients
04 - 1/2 cup granulated sugar
05 - 1/4 cup unsweetened cocoa powder
06 - 3 tablespoons cornstarch
07 - 1/4 teaspoon salt
→ Flavorings
08 - 1 teaspoon vanilla extract
09 - 3 ounces semisweet or bittersweet chocolate, finely chopped
# How to Prepare:
01 - In a medium saucepan, thoroughly whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt.
02 - Gradually whisk in the whole milk and heavy cream until the mixture is smooth and completely combined, free of lumps.
03 - Place the saucepan over medium heat and cook, continuously whisking, until the mixture begins to noticeably thicken and gently bubble. This process typically takes about 5 to 7 minutes.
04 - Reduce the heat to low. Add the finely chopped chocolate and butter, whisking until both are fully melted and the pudding achieves a smooth, glossy consistency.
05 - Remove the saucepan from the heat and stir in the vanilla extract.
06 - Pour the warm pudding into individual serving dishes. Cover each dish with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming as it cools.
07 - Refrigerate for at least 45 minutes to chill thoroughly, or serve immediately while warm if preferred.
# Expert Advice:
01 -
- This pudding is so incredibly smooth and rich, it feels like a warm hug or a decadent spoonful of pure comfort.
- It's surprisingly quick to whip up, making it perfect for a weeknight treat or an impressive-yet-easy dessert for guests.
02 -
- Always whisk dry ingredients together *before* adding liquids; this prevents dreaded cornstarch clumps.
- Pressing plastic wrap directly onto the pudding surface is crucial for a smooth top; otherwise, you'll get a rubbery skin.
03 -
- For an extra-silky pudding, push it through a fine-mesh sieve after cooking to catch any tiny lumps before chilling.
- Adding the vanilla *after* removing from heat preserves its delicate fragrance and prevents it from cooking off.