Best Chocolate Pudding (America's Test Kitchens) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The richest, creamiest chocolate pudding. Feel free to substitute low-fat milk for the whole milk, but expect a less rich final product. Ingredients:
2 teaspoons vanilla extract |
1 tablespoon espresso powder (or instant coffee) |
1/2 cup sugar |
3 tablespoons dutch process cocoa |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1/2 cup heavy cream |
3 egg yolks |
2 1/2 cups whole milk |
5 tablespoons unsalted butter |
4 ounces bittersweet chocolate, finely chopped (60% cocoa) |
Directions:
1. Mix vanilla and espresso powder in a very small bowl.
2. In a large saucepan, whisk sugar, cocoa, cornstarch and salt until combined.
3. Whisk in heavy cream, egg yolks and whole milk over medium to medium-high heat. Bring to a strong SIMMER (should take five minutes) and let simmer for 30 seconds.
4. Add in butter, one tablespoon at a time, and finely chopped chocolate.
5. Stir in vanilla/espresso and incorporate.
6. Strain through a mesh strainer, into individual ramekins or bowls, or into a large bowl.
7. Cover surface with wax paper or parchment sprayed with Pam to prevent a skin from forming on the top of the pudding.
8. Chill for at least four hours.
9. Whisk pudding before serving.
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