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Easy Chocolate Pudding
This homemade chocolate pudding recipe requires just 45 minutes. It has the rich flavor of dark chocolate mousse but is much easier to make.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 15 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●pan
- ●bowl
📝 Preparation Steps
1
In a heavy medium saucepan whisk together ½ cup sugar, 2 Tbsp. cornstarch, and a pinch of kosher salt. Add chocolate to sugar mixture and set aside.
. cornstarch2 TbspKosher salt
2
Whisk 1⅓ cups whole milk and 1 large egg yolk in a small bowl to combine. Gradually add milk mixture to the dry ingredients. Place saucepan on the stovetop over medium heat and bring to a boil, whisking constantly. Cook pudding until thickened, making sure to scrape into the bottom corners of the saucepan, about ⏱️ 1 minute. Remove pan from heat and whisk in 1 Tbsp. unsalted butter and ¼ tsp. vanilla extract.
⅓ cups whole milk1large egg yolk1. unsalted butter1 Tbsp
3
Divide warm pudding between two 8-oz. ramekins. Chill chocolate puddings in freezer, surfaces covered with plastic wrap, until cooled, about ⏱️ 30 minutes. Top with dollops of sweetened whipped cream and chocolate shavings (if using). Do ahead: Pudding can be made 3 days ahead; keep refrigerated. Editor’s note: This chocolate pudding recipe was first printed in the November 1998 issue of ‘Gourmet.’ Head this way for more of our favorite pudding recipes →
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