This is the classic pudding of our childhood. Chocolate pudding is the ultimate comfort food, and this version is decadent without being overpowering. Use your favorite good-quality chocolate here because it will make your pudding that much better. A dollop of unsweetened whipped cream or lightly sweetened heavy cream poured over the top takes this to yet another level, although Aki has been known to eat it straight out of the container with a spoon. Jell-O pudding has nothing on us.
Recipe and headnote courtesy H. Alexander Talbot and Aki Kamozawa, from Ideas in Food: Great Recipes and Why They Work.
- 4 large egg yolks
- 1/4 cup plus 2 tablespoons (28 grams) tapioca flour
- 1/2 cup plus 2 teaspoons (110 grams) sugar
- 1 cup (260 grams) heavy cream
- 2 cups (460 grams) whole milk
- 1 teaspoon (6 grams) fine sea salt
- 1 teaspoon (4 grams) vanilla extract
- 12 ounces (340 grams) 66% cacoa dark chocolate, chopped
Put the egg yolks, tapioca flour, and sugar in a blender and blend on low speed until they form a light-colored paste.
Combine the cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat. Turn the blender containing the egg and tapioca mixture back on low. Quickly and carefully, pour the hot milk mixture into the blender and increase the speed to medium. The heat will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise.
With the blender running, add the chocolate in stages so it is emulsified
into the pudding. When all the chocolate is added, strain the
pudding into a serving bowl (or six individual bowls), and let it cool
to room temperature before transferring to the refrigerator to cool