Chocolate Pudding
A cozy, small batch chocolate pudding that is creamy, chocolatey, and easy to make in about 15 minutes.
Servings: 2 servings
Calories: 240kcal
Ingredients
Pudding Base
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch Add 1 extra teaspoon for egg-free version
- 1/4 cup granulated sugar Add 1 tablespoon more if desired sweeter
- 1 pinch fine salt
- 1 and 1/2 cups whole milk Divided, with some for tempering yolk
- 1 large egg yolk Room temperature if possible
- 2 ounces semisweet chocolate Finely chopped or chips
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
Preparation
- In a small saucepan off the heat, whisk together cocoa, cornstarch, sugar, and salt.
- Gradually whisk in about 1/3 of the milk to form a smooth paste, then whisk in the remaining milk until no dry bits remain.
- Place the pan over medium heat, whisking often until the mixture is steaming.
- In a small bowl, whisk the egg yolk, then ladle a splash of the hot mixture into the yolk while whisking. Pour the yolk mixture back into the saucepan while whisking.
- Continue to cook, whisking slowly but constantly, until the pudding bubbles and thickens, about 30 to 60 seconds after boiling. Remove from heat.
- Whisk in the chopped chocolate, butter, and vanilla until the mixture is glossy and smooth.
- Divide the pudding into two cups. Press plastic wrap on the surface to prevent a skin, and chill for 30 to 45 minutes for a soft set, or longer for a firmer consistency.
Notes
This dessert keeps well for 2 to 3 days in the fridge. Add whipped cream right before serving for best texture.