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.
- 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.
medium saucepan, whisk