Loading Video...

Chocolate Pudding

Save Recipe
  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 5 min
  • Inactive: 4 hr
  • Cook: 15 min
  • Yield: 6 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
  2. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
  3. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
  4. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
Michael Symon

Corn Pudding

16m Easy 99%
CLASS
5m Easy 99%
CLASS
17m Easy 94%
CLASS
40m Intermediate 99%
CLASS

27m Easy 99%
CLASS
Dana Beninati

Corn Pudding

18m Easy 100%
CLASS
15m Easy 100%
CLASS