Dark Chocolate Pudding
- 12 ounces semisweet chocolate, chopped
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 2 teaspoons pure vanilla extract
- 2 pinches of fine salt
- 8 large egg yolks
- Whipped sour cream, for serving, optional
DirectionsWatch how to make this recipe
Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks.
Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.
Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours. Serve with whipped sour cream, if desired.
Recipe courtesy of Geoffrey Zakarian