- Servings: 6 to 8
- 3/4 cup (150 grams) granulated white sugar
- 3 tablespoons (30 grams) cornstarch (corn flour)
- 1/3 cup (30 grams) Dutch-processed cocoa powder
- 1/8 teaspoon salt
- 2 1/2 cups (600 ml) milk
- 1/2 cup (120 ml) heavy whipping cream
- 4 large egg yolks
- 4 ounces (120 grams) semisweet chocolate, finely chopped
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)
- Garnish: Lightly sweetened whipped cream
- Grated chocolate
In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste. Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture. Set aside while you heat the milk and cream. Have a fine medium-sized strainer and bowl ready near the stove as you will need to strain the pudding after it is cooked.
First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour in the remaining 2 cups (480 ml) milk with the cream. Bring this mixture just to a boil and then remove from heat. (The milk will foam up to the top of pan when done, so watch carefully.) Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.
Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Pour into 6 to 8 bowls or wine glasses. Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you are a person who likes the skin on their pudding, simply leave the pudding uncovered until cooled and then cover with plastic wrap. Can be made a day or two ahead of serving.
If you are like me, no chocolate pudding is complete without a large dollop of softly whipped cream.