Double Chocolate Pudding
- Level: Intermediate
- Yield: 2 or 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 563
- Total Fat
- 31
- Saturated Fat
- 16
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 48
- Protein
- 13
- Cholesterol
- 480
- Sodium
- 146
- Total: 55 min
- Prep: 10 min
- Inactive: 40 min
- Cook: 5 min
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.