This recipe appears in:American Classics: Chocolate Buttermilk Pudding
The rich sweetness of dark chocolate pairs nicely with the tang of the buttermilk, and if you like Red Velvet cake, the effect is similar but the tartness is a little punchier. Anytime you can have homemade pudding from pan to bowl in about 20 minutes, especially on a cold snowy day, well, that's a winner for me.
This recipe is adapted from this Easy Chocolate Pudding recipe.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.
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- 1/4 cup cornstarch
- 1/3 cup sugar
- 2 tablespoons light brown sugar
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1 1/2 cups buttermilk
- 4 ounces 72% cacao chocolate, melted in a double boiler or microwave
- 2 teaspoons vanilla extract
In a small saucepan whisk together cornstarch, sugars, cocoa powder, and salt until combined. Whisk in milks until thoroughly combined.
Bring mixture to a light boil over medium heat while whisking constantly. Once pudding has thickened to desired consistency (usually a couple more minutes) remove from heat and pour immediately into a medium bowl. Quickly whisk in chocolate and vanilla. Serve warm, if desired, or place a piece of waxed paper or plastic wrap on top of the pudding to prevent pudding skin from forming and refrigerate until you're ready to serve. Pudding will thicken further upon chilling.