Hi again – it’s Eva from Eva Bakes bringing you another fabulous dessert recipe!
I realized not too long ago that it’s been way too long since I’ve made pudding for my family. We are definitely chocolate pudding fans, and I am way too snobby to buy the refrigerated or shelf-stable versions from the grocery store.
Besides, homemade pudding is easy to make and only requires one saucepan and one utensil. It doesn’t get much easier than that. All you need is a little patience and the willingness to keep stirring, stirring, stirring. You’ll be rewarded with a thick, rich and super chocolate-y pudding at the end. Plus, the chocolate-y goodness will make your kitchen smell like a chocolate factory.
I made this in about 15 minutes and allowed the pudding to chill during dinnertime. My family and I went grocery shopping afterwards, and by the time we returned home, the pudding was ready to eat.
My daughter promptly got chocolate pudding all over her mouth, face and hands. She proclaimed that this was the best pudding ever. I hope you’ll give it a try too and let me know if your family enjoys this as much as we did.
- ⅓ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 2 Tablespoons cornstarch
- ⅛ teaspoon salt
- 1 and ¾ cups whole milk
- ¼ cup heavy cream
- 4 ounces bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Slowly drizzle in the milk and heavy cream and mix until a few dry streaks remain.
- Place the saucepan on the stove and turn to medium heat. Whisk constantly until the mixture thickens and small bubbles start to form around the edges (about 10-15 minutes).
- Add the chopped chocolate and stir until smooth. Turn the stove off and remove the saucepan from the heat. Stir in the vanilla extract and whisk until it is fully incorporated.
- Transfer the pudding to bowls, cups or ramekins. Cool slightly, cover with plastic wrap and chill in the refrigerator for at least 1 and ½ hours until set.
- Store leftover pudding in the refrigerator.
Source: Saveur
