Milk Chocolate Pudding
Milk Chocolate Pudding
Servings 4
Cost 5
Ingredients
- 5 ounces milk chocolate (140 grams)
- 3 tablespoons sugar (36 grams)
- 2 tablespoons unsweetened cocoa powder (12 grams)
- 2 tablespoons cornstarch
- Pinch salt
- 2 large egg yolks
- 1 ½ cups whole milk, divided use
- 1 teaspoon vanilla extract
Instructions
- Start with two medium to large size mixing bowls.
- Put the chocolate in one of the bowls.
- In the second bowl,whisk together the sugar, cocoa, cornstarch and salt; whisk in egg yolks and ½ cup milk until smooth.
- In a large saucepan over high heat, bring remaining 1 cup milk and ½ cup cream to a simmer. Gradually add the hot milk mixture to the bowl with chocolate and whisk until smooth.
- Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.
- Return custard to saucepan. Cook, stirring constantly, over medium heat, until thickened, about 10 minutes (Mine was thick in five, at which point I reduced the heat to low and cooked it another minute or two). Do not let mixture reach a simmer. If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top. Strain through a fine-mesh sieve. Stir in vanilla.
- Lay a piece of waxed paper or parchment over the pudding and let it cool for about 30 minutes at room temperature. Transfer to refrigerator to chill.
- Serve with whipped cream or whipped topping.