I love being able to make a dessert on the spot. Chocolate pudding is great for that, because you can cook it and then chill it, and it's ready in about 2 hours. That's pretty good for a dessert. What I don't like is when you haven't finished testing and developing your recipe and you have to just try one.
I decided I wanted a chocolate pudding that was thickened using cornstarch and that contained eggs. I had previously made a chocolate pastry cream, but it was too rich for a pudding. So I'm after the best chocolate pudding recipe. Perhaps finding a recipe with milk only (no cream) will help too.
I made a chocolate pudding from a food network recipe.
Ingredients
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
3/4 cup whipping cream
I made a half batch of this recipe (perfect for two) and used 3 tsp of cornstarch instead of 2 tsp. Original directions (which I followed) tell you to simmer most of milk, with sugar and cocoa. Then mix rest of milk, cornstarch, salt, yolks, and vanilla. Temper the egg mixture and boil everything for 2 or 3 minutes. Pour into serving bowls, cover and chill.
However, there were some lumps in the pudding. So I need to remember to blend dry ingredients slowly with milk and yolks into a paste, then add hot milk mixture.
Here's a spoonful of the chilled pudding finished with fresh whipped cream.
Here's the smitten kitchen recipe, but there are no eggs in this recipe.
Silky Chocolate Pudding
Adapted from John Scharffenberger, via Wednesday Chef
Serves 6
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick)
1 teaspoon pure vanilla extract
Or try Martha Stewart recipe which includes egg yolks, and butter.
Ingredients
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder (if making chocolate pudding)
2 1/2 cups milk
4 large egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
Directions
I decided I wanted a chocolate pudding that was thickened using cornstarch and that contained eggs. I had previously made a chocolate pastry cream, but it was too rich for a pudding. So I'm after the best chocolate pudding recipe. Perhaps finding a recipe with milk only (no cream) will help too.
I made a chocolate pudding from a food network recipe.
Ingredients
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
3/4 cup whipping cream
I made a half batch of this recipe (perfect for two) and used 3 tsp of cornstarch instead of 2 tsp. Original directions (which I followed) tell you to simmer most of milk, with sugar and cocoa. Then mix rest of milk, cornstarch, salt, yolks, and vanilla. Temper the egg mixture and boil everything for 2 or 3 minutes. Pour into serving bowls, cover and chill.
However, there were some lumps in the pudding. So I need to remember to blend dry ingredients slowly with milk and yolks into a paste, then add hot milk mixture.
Here's a spoonful of the chilled pudding finished with fresh whipped cream.
Here's the smitten kitchen recipe, but there are no eggs in this recipe.
Silky Chocolate Pudding
Adapted from John Scharffenberger, via Wednesday Chef
Serves 6
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick)
1 teaspoon pure vanilla extract
Or try Martha Stewart recipe which includes egg yolks, and butter.
Ingredients
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder (if making chocolate pudding)
2 1/2 cups milk
4 large egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
Directions
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