Chocolate Pudding Recipe

How to make it

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• Have six ramekins or pudding cups, each holding 4 to 6 ounces, at hand..
• Bring 2 cups of the milk and 3 tbsp of the sugar to a boil in a medium-heavy bottomed saucepan.
• While the milk is heating, put the cocoa, cornstarch and salt into a food processor and whir to blend.(you can also used a blender ) I actually used my bosch mixer with the whip attatchement and it worked fine.
• Turn them out onto a piece of wax paper, put the remaining 3 tbsp of sugar, the egg and egg yolks into the processor and blend for 1 minute. Scrape the sides of the bowl, add remaining 1/4 cup of milk and pulse just to mix, then add the dry ingredients and pulse a few times to blend.
• With the machine still running, very slowly pour the hot milk mixture. Process for a few seconds, then put everything back into the saucepan.
• Whisk without stopping over medium heat-making sure to get the edges of the pan-until the pudding thickens and a couple of bubbles burble up to the surface and pop(about 2 minutes)
• You want the pudding to thicken, but you don't want it to boil,so lower the heat if necessary.
• Scrape the pudding back into the processor and pulse a couple of times.
• Add the chocolate, butter and vanilla and pulse until everything is evenly blended.
• Pour the pudding into the ramekins. If you don't want the skin to form, press a piece of plastic wrap against the surface of each pudding to create an airtight seal. Refrigerate for at least 4 hours.
• You can add some whipped cream topping.

ready to fill   Close

Cocoa mixture can be messy.   Close

Boiling on the stove   Close

Thick chocolate!   Close