Remember My-T-Fine chocolate pudding? It's the ultimate comfort food. Well, I like to take something familiar and bump up the flavor with high-quality ingredients. This pudding gets its flavor from good cocoa powder and imported semisweet chocolate. It's the real thing and, surprise!, it's not much harder to make than the packaged kind, and it's sooooo much better.
Ingredients
- 6 extra-large egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons very good cocoa powder
- Pinch salt
- 2 cups milk
- 1-ounce very good semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons heavy cream
Directions
Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.
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By bohannoh
on March 13, 2013
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Too intensely chocolatey! :( And I LOVE chocolate! But I didn't like this. Disappointing. =_=
By Icelandic Horse Mom
a, VA
on March 01, 2013
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Wonderful! I followed several reviewers' suggestions and increased sugar by 2 tablespoons, beat sugar and eggs until very thick and light, and used a wooden spoon to stir until it started thickening and then whisk. Other mods were almond milk instead of cows milk, 1 extra T cocoa because I didn't have any chocolate, and no cream at the end. To make it special, I put a dash of Garam Marsala for spice. Thickened up beautifully right at 5 minutes.
By Elizabeth Carmi...
Newport Coast, CA
on February 09, 2013
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Pretty good. Mine curdled a bit so I had to strain it. I would actually always strain pudding before putting it in the fridge to set. Kind of an extra insurance to prevent any lumps. Also, I made a simple whipped cream to go on it: 1 cup of heavy whipping cream, and 3 tablespoons of superfine sugar.
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