Even people who don't like pudding like chocolate pudding. You may recall the stovetop classic made with powdered mix, but why go that route with a recipe as simple as this? A hefty portion of chocolate and more than a few cups of milk yield smooth, deep, sweetness that serves a crowd.
Excerpted from Puddin' by Clio Goodman (Spiegel & Grau). Copyright (c) 2014. Photographs by Ben Fink Photography. Excerpted by permission of Spiegel & Grau, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Clio Goodman's Chocolate Pudding
About This Recipe
|Active time:||25 minutes|
|Total time:||2 hours 30 minutes|
|Special equipment:||fine-mesh sieve|
|This recipe appears in:||Bake the Book: Chocolate Pudding|
- 5 cups whole milk
- 1 cup heavy cream
- 3 egg yolks
- 1 1/3 cups sugar
- 1/4 cup cocoa powder
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 10 ounces bittersweet chocolate (70% cocoa), finely chopped
In a medium saucepan, vigorously whisk together milk, cream, egg yolks, sugar, cocoa powder, cornstarch, and salt.
Cook over medium heat, stirring constantly, until warm, 3-4 minutes.
Add chocolate and continue to cook, whisking constantly, until pudding begins to thicken, 14-15 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it's done. The pudding will seem fairly loose, but it will thicken up further as it chills.)
Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a silicone spatula.
Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill until completely cold, 2 hours.