Mmm - Deep, Dark Chocolate Pudding

I often ask my family for requests when if comes to what comes out of the kitchen. Last week, without missing a beat, my little chocoholic, requested chocolate pudding. My girl knows what she likes.


Pudding is always an easy thing to put together for a weeknight dessert. I always seem to have the ingredients on hand and it's a great reason to keep heavy cream in the fridge. As far as flavoring a delicious custard there are many options in the pantry, too. Bananas, vanilla, chocolate, dark brown sugar for butterscotch....the possibilities are delightfully endless.


Once the milk is brought to a boil with the sugar and cocoa the next step is incorporating it into the cream and egg yolks. Hot milk and eggs can be a bad thing when not handled with care. By very gradually adding the hot cocoa mixture and whisking constantly you can prevent the eggs from scrambling.


The custard is returned to the pan, brought just to a boil then allowed to simmer for a minute. To ensure a smooth and lump free pudding pour it through a fine mesh sieve before adding the chocolate.


Residual heat from the custard melts the chocolate. Deep, Dark Chocolate Pudding gets unsweetened cocoa and semi-sweet chocolate.


Smooth, creamy, deep, dark chocolate. Now the pudding needs to cool for at least three hours. Kind of a bummer since it's so tempting when it's warm.

In all it's glory with a lush crown of vanilla scented whipped cream and a dusting of finely grated chocolate.

Ask and you shall receive dear Ella.

Deep Dark Chocolate Pudding
Sticky, Chewy, Messy, Gooey by Jill O'Connor

6 large egg yolks
2 cups heavy cream
1/4 cup dutch-process cocoa (I used natural)
3/4 cup granulated sugar
1/4 t. salt
1 1/2 cup whole milk
8 oz. semi-sweet chocolate, finely chopped
1 t. vanilla extract

In a large bowl, whisk together the egg yolks and heavy cream. Set aside.

In a large, heavy-bottomed saucepan, whisk together the cocoat powder, sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Place over medium heat and cook, stir ring constantly with a wooden spoon, just until the mixture begins to boil. Remove from the heat and slowly whisk the hot cocoa mixture inot the egg yolks and cream. pour the egg and cocoat mixtgure bak into the saucepan and continue cooking over medium heat, stirring constantly, mjust unitl the mixture begins to boil. Reduce heat to a simmer and continue cooking the pudding for 1 minute.

Remove the pan from the heat and pour the pudding through a fine-mesh sieve into a large bowl. Stir ni the chopped chocolate and vanilla just until smooth. Cover the surface of the pudding with plastic wrap to prevent a skin from forming and refrigerate until very cold, at lease 3 hours or up to overnight.

Serves 4-6