Chocolate Pudding
Rich chocolate pudding made with cocoa, semisweet chocolate, whole milk, and egg for a silky, thick custard that chills into a creamy dessert.
Prep 10 min · Cook 9 min · Total 2 hr 19 min · Makes 4 servings
Ingredients
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp cornstarch
- Pinch of salt
- 2 cups whole milk
- 1 large egg
- 4 ounces semi-sweet chocolate chips
- Four 6-ounce ramekins or custard cups
Directions
- In a heavy 2-quart saucepan, combine the sugar, cocoa powder, cornstarch, and salt with a whisk until the dry ingredients are evenly mixed. Add the milk a little at a time, whisking as you pour.
- Bring the mixture to a boil, whisking the entire time. Let it boil while you keep whisking, until the pudding thickens, about 3 to 5 minutes, then take it off the heat.
- Right away, lightly beat the egg in a medium heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very slowly whisk the hot chocolate mixture into the egg, keeping the whisk moving constantly.
- Add the chocolate chips and whisk until they’ve melted completely and the mixture is smooth.
- Pour the pudding into the ramekins or cups. If you’d like, cover the surface of each pudding cup with a piece of cut out wax paper to help keep a skin from forming on top. Refrigerate, covered, until cold, at least 2 hours.
- Serve with whipped cream, if you want.