Recipe courtesy of Gale Gand
Triple Chocolate Pudding
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 460
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 4 g
- Sugar
- 59 g
- Protein
- 8 g
- Cholesterol
- 37 mg
- Sodium
- 120 mg
This is an eggless custard. It can be made up to 2 days in advance, without the garnish. When ready to serve, serve with whipped cream on top.
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 460
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 4 g
- Sugar
- 59 g
- Protein
- 8 g
- Cholesterol
- 37 mg
- Sodium
- 120 mg
Ingredients
Directions
- In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, pour in the milk whisking until smooth. In a thin stream, add in the half-and-half and whisk until smooth.
- Pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Transfer the custard to a mixing bowl.
- Fill a large bowl with ice cubes, rest the mixing bowl on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently with a rubber spatula, about 15 minutes.
- Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups or mugs.
- Refrigerate until well chilled. Serve cold with dollops of whipped cream.
