This insanely chocolately double chocolate pudding is smooth and creamy. It's pretty much the perfect chocolate pudding.
Author: Eva Bakes
2 and ¼cupswhole milkdivided (I used 1% and it turned out fine)
3Tablespoonsunsweetened cocoa powder
2large egg yolks
5ouncessemi-sweet or bittersweet chocolatefinely chopped
2Tablespoonsunsalted buttercut into small pieces
In a medium sized saucepan, mix together 2 cups of the milk with ¼ cup of the granulated sugar and salt. Heat over medium high heat until it comes to a boil and the sugar has dissolved. Remove the pan from the heat.
In a medium sized bowl, whisk together the corn starch, cocoa powder and remaining ¼ cup of sugar. Then stir in the remaining ¼ cup of milk and mix well. Pour this into the hot milk mixture and stir vigorously.
Put the pan back onto the heat, but lower the temperature to medium low. Keep whisking until the pudding becomes thick enough to coat the back of a wooden spoon or spatula.
In a separate medium sized bowl, mix together the egg and the egg yolks. Pour about 1 cup of the hot milk mixture into this bowl and whisk vigorously until the eggs are well incorporated. Then pour the egg mixture back into the saucepan and mix thoroughly over medium heat until the mixture comes to a boil.
Strain the mixture through a fine mesh sieve to remove the cooked egg bits. Then fold in the chocolate, butter and vanilla and mix thoroughly until the pudding becomes smooth and silky.
Evenly divide the pudding into 6 ramekins. Cover with plastic wrap and place in the refrigerator to chill, about 2 hours and up to overnight.
Serve with fresh whipped cream, chocolate curls or even caramel sauce.
Leftovers should be stored, covered, in the refrigerator and will last several days.Source: Richard Sax, via Food and Wine