Chocolate Pudding
Decadent, silky, unbelievably easy dark chocolate pudding!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Makes: 2 large servings
Ingredients
- 1 tbsp cornflour or cornstarch
- 1/4 cup caster sugar (50 gms)
- A pinch of salt
- 1 and 1/2 cups milk (375 ml)
- 85 gms dark chocolate, finely chopped (I like 70% to 75%)
- 1/2 tsp vanilla extract
Instructions
- In a medium saucepan, combine the cornflour, sugar and salt. Pour in 1/2 cup milk in a thin stream, whisking with a balloon whisk as you go, till the cornflour has dissolved completely. Pour in the rest of the milk and mix well.
- Place the saucepan on low heat, stirring often. Scrape the sides and bottom with a silicone spatula or wooden spoon, to ensure there are no lumps and the milk isn't burning. Stir till it begins to thicken enough to coat the back of the spoon, about 5 minutes. The milk should have just begun to simmer.
- Add the chocolate and stir till it is completely melted and the mixture thickens much more. Turn off the heat, add the vanilla and mix well. Pour the hot mixture through a sieve into a bowl so that any lumps can be discarded.
- Let the pudding cool uncovered at room temperature (it will thicken further), for about 30 minutes, then refrigerate for at least 3 hours or overnight, again uncovered. If you want to avoid 'pudding skin' that forms as the pudding cools, place a piece of clingfilm directly on the surface of the pudding although I don't like the idea of plastic on hot pudding!
- Before eating, give the pudding a good whisk (this breaks down the pudding skin too) for the silkiest texture. Add an optional but recommended dollop of whipped cream and some grated chocolate or cocoa on top! Store the pudding in the fridge for 2 to 3 days, preferably without the cream. Enjoy!
Notes
*You can use a sweeter chocolate if you prefer. As written, this pudding is on the bittersweet side.
*Prep-time does not include chilling time
*Recipe from The Essence of Chocolate via Smitten Kitchen