Well, it ain’t instant pudding, but is sooooo much better!! I made this pudding a couple of times before, each time seemed better than the previous.
If you have read some earlier posts you know I have an 11 lb bag of new chocolate just waiting its turn. I decided to use some of the 70% I had opened (finished it!) to make this home made pudding. It takes a little time and most of it is hands on, but it is so worth it. If you like chocolate and if you don’t mind whisking constantly for a few minutes, try this. It’s delicious. I forgot where I found the recipe and frankly, I don’t care.
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.