Perfect Chocolate Pudding Recipe: This chocolate custard recipe, which was written by the late and renowned cookbook author Richard Sax, has everything that one could want in a chocolate custard: a rich flavour, a velvety texture, and a consistency that is still solid enough to hold a spoon without falling over.
Perfect Chocolate Pudding Recipe
Because it can be made on the stovetop, chocolate custard is a good dessert option for times when you do not want to turn on the oven. It is composed of a cool and creamy chocolate custard. One of the best recipes for chocolate custard is one that calls for both cocoa powder and chocolate that has been chopped beforehand. Feel free to use the unsweetened cocoa powder of your choice in this recipe. Natural cocoa powder will provide more intensity and depth, while Dutch-process cocoa powder will result in a chocolate flavour that is more fudgy and well-rounded.
Depending on how dark you want your custard to be, use a high-quality semisweet or bittersweet chocolate for this recipe. Ideally, the cacao content should fall somewhere in the region of 55% to 75%. Avoid using chocolate chips because they have been stripped of their cocoa butter, which means that they will not impart the best flavour or texture and should be avoided.
Ingredients
- 2 1/4 cups whole milk, divided
- 1/2 cup sugar, divided
- Pinch of kosher salt
- 2 tablespoons cornstarch
- 3 tablespoons unsweetened cocoa powder
- 1 large egg
- 2 large egg yolks
- 5 ounces semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- Lightly whipped cream, for serving
Directions
- Collect all of the components.
- To make the mixture, put two cups of milk, a quarter cup of sugar, and a pinch of salt in a saucepan of medium size. While stirring, bring to a boil at a heat setting that is somewhere between low and medium. Remove from the heat source.
- Cornflour, unsweetened cocoa powder, and the remaining quarter cup of sugar should be mixed together in a medium bowl using a whisk until they are completely combined.
- Proceed to whisk the remaining quarter cup of milk until it is completely smooth.
- This mixture should be whisked into the heated milk that is already in the pot, and then the temperature should be raised to a boil while whisking continuously.
- While whisking continually, reduce the heat to a medium low setting and simmer the custard for approximately two minutes, or until it reaches a consistency that allows it to coat the back of a spoon.
- Using a whisk, combine the whole egg with the egg yolks in a basin of medium size.
- After whisking approximately one cup of the hot cocoa custard into the eggs until it is completely integrated, scrape the custard back into the saucepan and bring it back to the desired temperature.
- The custard should be cooked over a moderate heat with continual whisking until it barely comes to a boil, which should take around two minutes.
- The pudding should be strained into a medium-sized heatproof bowl.
- The chopped chocolate, butter, and vanilla extract should be added, and the pudding should be whisked for approximately two minutes, or until the chocolate and butter have melted and been mixed into the pudding.
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The pudding should be placed in six ramekins of six ounces each, and then refrigerated until it is cooled. It is recommended that you put a piece of plastic wrap directly onto the surface of the pudding that is in the bowl and then place it in the refrigerator if you are not in a hurry. Accompany with a little whipped cream topping.
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