Creamy Chocolate Pudding

SERVES Serves 6

TIME 30 minutes, plus 4 hours chilling

WHY THIS RECIPE WORKS

Homemade chocolate pudding often suffers from either lackluster chocolate flavor, caused by a dearth of chocolate, or a grainy texture, caused by too much cocoa butter. We found that using a moderate amount of bittersweet chocolate in combination with unsweetened cocoa and espresso powder helped us achieve maximum chocolate flavor. For thickening, cornstarch proved the right choice, and using mostly milk and just half a cup of heavy cream, along with three egg yolks, ensured that our pudding had a silky smooth texture. Salt and vanilla enhanced the chocolate flavor even more. Homemade chocolate pudding often suffers from either lackluster chocolate flavor, caused by a dearth of chocolate, or a grainy texture, caused by too much cocoa butter. We found that using a moderate amount of bittersweet chocolate in combination with unsweetened cocoa and espresso powder helped us achieve maximum chocolate flavor. For thickening, cornstarch proved the right choice, and using mostly milk and just half a cup of heavy cream, along with three egg yolks, ensured that our pudding had a silky smooth texture. Salt and vanilla enhanced the chocolate flavor even more.

INGREDIENTS

2 teaspoons vanilla extract

½ teaspoon espresso powder

½ cup (3 ½ ounces) sugar

3 tablespoons Dutch-processed cocoa

2 tablespoons cornstarch

¼ teaspoon salt

3 large egg yolks

½ cup heavy cream

2 ½ cups whole milk

5 tablespoons unsalted butter, cut into 8 pieces

4 ounces bittersweet chocolate, chopped fine

note: BEFORE YOU BEGIN

We recommend using one of our favorite dark chocolates-Callebaut Intense Dark Chocolate, L-60-40NV, or Ghirardelli Bittersweet Chocolate Baking Bar. If you like, garnish the pudding with whipped cream and chocolate shavings.

Directions at americastestkitchen.com

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