Creamy Chocolate Pudding

Chocolate pudding is a comforting dessert yet sophisticated enough to be served for a holiday party. This recipe is popular with adults and children and accommodates those who are gluten-free. It sets up soft and creamy. I prefer a rich dark cocoa powder for the pudding. The brand I use most often is Cacao Barry Cocoa Powder 100% Cocoa Extra Brute.

Creamy Chocolate Pudding
2 cups whole milk
1 cup heavy cream
1-1/4 cups sugar
pinch of kosher salt
1/4 cup cocoa powder
3 tablespoons cornstarch
1 large egg
1 tablespoon vanilla extract
1/2 teaspoon salted butter
sweetened whipped cream to garnish.

In a 2-quart saucepan combine milk, cream, 1 cup of the sugar, and a pinch of salt. Whisk to blend well. Turn heat to medium low and warm the mixture. In a separate bowl combine the remaining 1/4 cup sugar with cocoa powder and cornstarch. Mix well. Mix the egg into the cornstarch mixture, then whisk in 1 cup of the warmed milk and cream. Whisk constantly to smooth the cocoa mixture, then add it to the saucepan with the warmed milk. Use a wooden spoon to stir constantly until it has thickened into a pudding. It should take about 7-10 minutes to thicken. Remove from heat and strain the pudding into a clean bowl. Whisk in vanilla and butter, then continue whisking until butter melts. Cover pudding directly with plastic wrap and chill until cold. Top with sweetened whipped cream to serve. Makes enough for 4 servings.

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This entry was posted in Chocolate, Christmas, Custards, Desserts, Easter, Thanksgiving. Bookmark the permalink.

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