Sunday, November 7, 2010

Chocolate Pudding


2 cups whole milk

1/2 cup sugar 

1/3 cup natural cocoa powder 

4 teaspoons cornstarch

3 large egg yolks

2 teaspoons pure vanilla extract

1/4 teaspoon fine salt

Whipped Cream

3/4 cup whipping cream

1/4 cup sugar

1 tsp vanilla


Place 1 1/2 cups of the milk, the sugar, and the cocoa in a large saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return the warmed egg mixture to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, for about 2 or 3 minutes.

Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Gently fold in sugar and vanilla. Serve each pudding with a dollop of whipped cream on top.

(Adapted from Tyler Florence)


  1. I really wasn't that hungry until I saw this=)

  2. There's something so fabulous about your basic, chocolate pudding. YUM!