It’s the same old story, but with a different meaning. I had three egg yolks leftover from an earlier bake. As QC says (often) I am both frugal and whimsical and didn’t want to waste three whole egg yolks. As it happens home made scratch chocolate pudding requires three whole egg yolks.
Chocolate Pudding from Scratch
Makes 4 cups; serves 8
• 4 ounces bittersweet chocolate
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup heavy cream
• 3 large egg yolks
• 2 1/2 cups whole or 2% milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
- Use a serrated knife to chop the chocolate into fine flakes; set aside.
- Whisk the cocoa powder, cornstarch, and salt together in a large, heatproof bowl. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
- Whisk the egg yolks into the cream and cornstarch mixture.
- Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.
- Bring the milk to a gentle simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
- To temper the eggs, slowly pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.
- Bring the mixture to a full boil over medium-high heat, stirring frequently. (It should look like lava boiling up!) At this point, the pudding will look much thicker.
- Cook for 2 minutes more, whisking constantly and vigorously. Get your whisk into all corners of the pot.
- Remove the pot from the heat and whisk in the vanilla. Add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.
- Transfer the pudding to a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and refrigerate.