Alice'S Chocolate Pudding
Ingredients
- Ingredients for the pudding:
- 1/3 cup (66 grams) sugar ⓘ
- 1/3 cup (28 grams) unsweetened cocoa powder, preferably natural ⓘ
- 2 tablespoons (17 grams) cornstarch
- 1/8 teaspoon salt ⓘ
- 1 3/4 cups whole milk, divided ⓘ
- 1/4 cup heavy cream ⓘ
- 3 to 4 ounces (85 grams to 115 grams) dark chocolate (use the lesser amount for chocolate in the 66% to 70% cacao range and the larger amount for chocolate closer to 60%), very finely chopped ⓘ
- 1 teaspoon pure vanilla extract ⓘ
- 1 tablespoon dark rum (optional)
- 1 cup heavy cream for pouring, or lightly sweetened whipped cream or creme fraiche
- Equipment: ⓘ
Instructions
- Whisk the sugar, cocoa, cornstarch, and salt together in a heavy medium-sized saucepan. Add about 3 tablespoons of the milk and whisk to form a smooth paste. Whisk in the remaining milk and the cream.
- Using a silicone spatula or a wooden spoon, stir the mixture constantly over medium heat, scraping the bottom, sides, and corners of the pan, until the pudding thickens and begins to bubble at the edges, about 5 minutes.
- Continue to cook and stir for 1 minute, then add the chocolate and stir briskly until the chocolate is melted and the pudding is smooth, about 30 seconds longer.
- Remove from the heat and stir in the vanilla and rum, if using.
- Divide the pudding among the cups or ramekins. (I love skin on pudding, so I wouldn't dream of pressing a piece of plastic wrap on the surface for later removal, and you needn't tell me if you do.)
- Serve warm or at room temperature or chilled. The pudding can be covered and refrigerated for up to 3 days.
- Serve plain with poured cream or whipped cream or creme fraiche.
Nutrition & Diet Analysis (per serving)
635
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).