Alice'S Chocolate Pudding

13 ingredients
7 steps

Ingredients

  • Ingredients for the pudding:
  • 1/3 cup (66 grams) sugar
  • 1/3 cup (28 grams) unsweetened cocoa powder, preferably natural
  • 2 tablespoons (17 grams) cornstarch
  • 1/8 teaspoon salt
  • 1 3/4 cups whole milk, divided
  • 1/4 cup heavy cream
  • 3 to 4 ounces (85 grams to 115 grams) dark chocolate (use the lesser amount for chocolate in the 66% to 70% cacao range and the larger amount for chocolate closer to 60%), very finely chopped
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon dark rum (optional)
  • 1 cup heavy cream for pouring, or lightly sweetened whipped cream or creme fraiche
  • Equipment:
  • six 4-ounce custard cups or ramekins, or 8 smaller cups

Directions

  1. 1
    Whisk the sugar, cocoa, cornstarch, and salt together in a heavy medium-sized saucepan. Add about 3 tablespoons of the milk and whisk to form a smooth paste. Whisk in the remaining milk and the cream.
  2. 2
    Using a silicone spatula or a wooden spoon, stir the mixture constantly over medium heat, scraping the bottom, sides, and corners of the pan, until the pudding thickens and begins to bubble at the edges, about 5 minutes.
  3. 3
    Continue to cook and stir for 1 minute, then add the chocolate and stir briskly until the chocolate is melted and the pudding is smooth, about 30 seconds longer.
  4. 4
    Remove from the heat and stir in the vanilla and rum, if using.
  5. 5
    Divide the pudding among the cups or ramekins. (I love skin on pudding, so I wouldn't dream of pressing a piece of plastic wrap on the surface for later removal, and you needn't tell me if you do.)
  6. 6
    Serve warm or at room temperature or chilled. The pudding can be covered and refrigerated for up to 3 days.
  7. 7
    Serve plain with poured cream or whipped cream or creme fraiche.

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