Dark Chocolate Pudding
An easy recipe for rich and creamy dark chocolate pudding made with Dutch-processed cocoa powder and dark chocolate, finished with vanilla extract and butter.
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Ingredients
- 2 tbsp Dutch-processed cocoa powder
- 1 tbsp corn starch
- ⅓ cup granulated sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 large egg yolks
- 1 cup whole milk
- ½ cup cream or half and half
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 6 oz good-quality dark chocolate (55% cacao), roughly chopped
Instructions
- In a saucepan, whisk together the cocoa powder, corn starch, sugar and salt. Whisk in the egg yolks and 1/2 cup of the milk until smooth. Whisk in the rest of the milk and the cream.
- Set the pan over medium heat. Cook the pudding, whisking constantly (although not vigorously), until it starts to thicken and comes to a boil, then continue to whisk and boil the pudding for 1 minute. This process should take anywhere from 12-15 minutes.
- Remove from the heat. Stir in the vanilla, butter and 5 ounces of the chopped chocolate, until melted and smooth.
- Pour the hot pudding through a mesh strainer to remove any bits of cooked egg.
- Spoon the pudding into individual serving dishes. Let cool at room temperature for 15 minutes and serve warm, or refrigerate for several hours and serve chilled.Before serving, garnish the pudding with the remaining 1 ounce of chopped chocolate.
Notes
- You can make homemade pudding up to 3 days in advance, although it does become very thick when chilled, so you should spoon it into your individual serving dishes while it's warm.
- Cover the dishes with plastic wrap and refrigerate until ready to serve.
- Either serve cold, or let the pudding warm up to room temperature before serving.
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