Delicious Rich & Creamy Chocolate Pudding

Pudding made from scratch is easier than you might think, and much more decadent and creamy than those powdered mixes off the grocery shelf. This recipe uses bittersweet chocolate for a more adult taste, but you could try semi-sweet instead for a sweeter, kid-friendly chocolate pudding. Serve this recipe chilled with a little whipped cream for a silky, wonderful treat.

Rich Chocolate Pudding

Makes: Eight 1/2 cup servings

Ingredients:

3 tbsp cocoa powder
3 tbsp cornstarch
1/4 tsp sea salt
1 cup heavy cream
3 large egg yolks
2 1/2 cups whole milk
1/2 cup white sugar
1 tsp vanilla extract
4 oz bittersweet chocolate, finely chopped or flaked

Instructions:

1. In a large bowl, mix together the cocoa powder, cornstarch, and sea salt then gradually whisk in the cream and egg yolks until the entire mixture is smooth.
2. Pour the whole milk into a large (3-quart) saucepan. Heat the milk over medium heat, bringing it to a simmer while slowly adding the sugar. Stir frequently to prevent the milk from scalding and until the sugar is fully dissolved.
3. Pour a portion of the hot milk into the large bowl containing the cream and egg mixture. Whisk the milk with the mixture until it is well-combined, then pour everything in the bowl back into the large saucepan.
4. Keeping the saucepan on medium heat and stirring frequently, bring the pudding to a full, rolling boil. Allow it to boil for at least two minutes while whisking it vigorously. The pudding should become much thicker as it cooks.
5. Remove the pudding from the heat and stir in the vanilla extract and chopped bittersweet chocolate. Allow the pudding to sit for one to two minutes to allow the chocolate chunks to melt completely. Use the whisk one last time to mix in the melted chocolate.
6. Move the pudding to a bowl or other container for chilling in the refrigerator. Place directly on the surface of the pudding a layer of plastic wrap to keep the pudding from forming a top skin as it cools. Try to remove most of the air bubbles from the plastic wrap.. Cover the bowl or container with a lid or a another player of plastic wrap and allow to chill in the refrigerator for 2 – 3 hours.

Recipe hint:
• Need this pudding to cool quickly? Instead of moving the pudding to a bowl, spread it in a long, shallow pan like a cookie sheet or casserole dish.

Let us know in the comments below how you like this recipe