Early in my marriage I discovered that my husband loves dark chocolate. And dark chocolate pudding goes straight to the top of the list! In an earlier post I shared this Homemade Chocolate Pudding Recipe. It was my favorite version before I found the one featured today. I really can’t say one is better than the other – just different because of the ingredients. My original does not include eggs while today’s does. That makes the texture a bit creamier.
Today’s pudding recipe comes from Cook’s Illustrated magazine although I’ve modified it a bit. Also – I used Hershey’s Dark Chocolate Cocoa but it certainly isn’t necessary.
Homemade Dark Chocolate Pudding
- 2 tsp. vanilla extract
- 1/2 tsp espresso powder
- 3/4 cup granulated sugar
- 3 Tbsp. cocoa
- 2 Tbsp. cornstarch
- 1/4 tsp. salt
- 3 large egg yolks
- 1/2 cup heavy cream
- 2 1/2 cups whole milk (actually – I use low-fat or no-fat all the time)
- 5 Tbsp. unsalted butter, cut into 5 pieces
- 5 ounces bittersweet chocolate, chopped
Stir together vanilla and espresso powder in bowl small bowl or cup; set aside. Whisk sugar, cocoa, cornstarch and salt together in large saucepan. Whisk in yolks and cream until fully incorporated, making sure to scrape corners of saucepan. Whisk in milk until incorporated.
Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface, 5 to 8 minutes. Cook 30 seconds longer, remove from heat, add butter and chocolate, and whisk until melted and fully incorporated. Whisk in vanilla mixture.
Pour pudding into bowl; press lightly greased parchment paper against surface of pudding and place in refrigerator to cool, at least 4 hours. Serve!
Turn to Diva Entertains for fun and fabulous party favors!