Chocolate Pudding
- Unexpected Foodie
- Jan 17, 2017
- 3 min read
If you're craving that rich, velvety, chocolate'y goodness - this recipe is for you.
I must admit - this recipe didn't quite turn out the way I thought it would. It came out much runnier than I was expecting. I made a couple of substitutes that I probably shouldn't have, and I'm thinking I should have left it on the stove for a little longer.
Oh, and my eggs ended up scrambling just a tiny bit... I guess everything can't come out perfect!
The taste though... was on point. I have quite seriously never had a pudding that has been as smooth as this one. There's a point in the recipe where you strain the pudding through a mesh strainer, which probably does the trick. I'll forewarn you, it's quite the mess to clean afterward.. but effective nonetheless!
I found it really hard to get a good photo of the pudding. The book suggests you separate it into individual ramekins but lets face it, I'm not at that fanciness level (yet).
My husband and I settled for eating small (or large) spoonfuls out of one communal bowl each day until it was done. A perfect pick-me-up snack!
Anyway, here's the only real photo I took of it, and trust me when I say it tastes 1000x better than what you are thinking it will taste like.
Next time I'll follow the ingredient list a little more closely, and keep it on the stove a little bit longer!
2/113 Done!
*What you will need for this recipe:
-whisk
-heat-proof bowl
-pot with a heavy bottom for the stove
-rubber spatula
-mesh strainer (FYI - if you don't care about having lumpy pudding, or if you don't have a mesh strainer or anything like it, or if you are a pudding master and are confident in your non-lumpy pudding making skills, you can skip the mesh strainer part)
*Original recipe from "The Newlywed Cookbook" by Sarah Copeland
Ingredients
2 large eggs
3 1/2 oz of bittersweet/semisweet/plain chocolate, chopped (I used dark chocolate chips, a little over half a bag but would use chopped chocolate next time)
1 tsp pure vanilla extract
2 1/2 cups whole milk (I didn't have enough homogenized milk, so I had to use 1/2 cup of skim milk which wasn't ideal)
1/3 cup sugar
1/4 cup unsweetened cocoa powder
2 tbsp cornstarch
1 large pinch of sea salt
Directions
- Whisk the eggs together in a medium heatproof bowl near the stove (I used a large pyrex mixing bowl)
- In another bowl, add the chopped chocolate and vanilla. Set a fine mesh strainer over the top and keep it near by
- Combine 1/2 cup of the milk, the sugar, cocoa power, cornstarch and salt in a medium saucepan and whisk thoroughly to make a thick chocolate paste
-Whisk in the remaining milk until smooth and even with no lumps
- Cook over medium heat, stirring constantly until the mixture begins to bubble and looks like a good hot chocolate (It takes a while)
- Keep cooking and stirring over medium-low heat as the sauce boils and thickens to coat the back of the spoon with a thick layer - about 4-6 minutes
- Remove from the heat
-While stirring the eggs with a whisk, pour 1/2 cup of the chocolate into the eggs very slowly.
- Continue to whisk to allow the eggs to adjust to the heat without scrambling
- Add the egg mixture to the pot on the stove and cook over low heat, stirring constantly until you get a thick, pudding consistency
- Immediately pull the pudding from the heat and quickly pour through the strainer into the bowl with the vanilla and chocolate
- Use a rubber spatula to push the pudding through the strainer until only lumps remain behind
- Whisk the chocolate into the pudding until it is completely melted
-Divide the pudding among 4-6 small dishes, if desired. A big ol' bowl will do just fine as well if you're keeping it to yourself
-Serve warm, cool, or chilled from the fridge
Comments