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The BEST Chocolate Pudding

The BEST Chocolate Pudding

Ingredients
4 ounces bittersweet chocolate
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
3 large egg yolks
2 1/2 cups whole or 2% milk
1/2 cup sugar
1 teaspoon vanilla extract

Instructions

  1. Chop the chocolate.
  2. ]n a large heatproof bowl, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
  3. Whisk the eggs into the cream and cornstarch mixture.
  4. Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.
  5.  Bring to a light simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
  6. Pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.
  7. Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a full boil. (It should look like lava boiling up!) At this point, the pudding will look much thicker.
  8. After the pudding starts boiling, cook for 2 minutes, whisking constantly and vigorously. Get your whisk into all corners of the pot.
  9. After 2 minutes, remove the pudding from the heat and stir in the vanilla. Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.
  10. Spread the pudding in a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and chill. Best eaten within 3 days.

You can shape your puddings using 10pcs Silicone Flower Shape Cake Mold Mould Pudding Muffin Baking Mold or Non-Stick Aluminum Cake Pan Cheese Bread Jelly Pudding Muffin Mold Baking Tool 8 Inch.

Enjoy cooking with us!