Prep time: 15 min
Cook time: 15 min
Chill time: 2 hours (up to 2 days)
Ready in: 2 hours, 30 min
Serves: 4
Ingredients:
1/4 c. sugar
1/4 c. cornstarch
2 T. unsweetened cocoa powder
Pinch salt
2 c. whole milk
4 large egg yolks
2 T. unsalted butter- cut into pieces
3 oz. semi-sweet chocolate- chopped
1 tsp. pure, vanilla extract
Whipped cream (for serving)
Directions:
- Set a fine-mesh sieve over a medium bowl
- In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt
- Gradually whisk in milk
- Gradually whisk in egg yolks
- Cook milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, 7 to 8 min
- Continue to cook, whisking, for 1 min more
- Remove from heat and pour through sieve into bowl, pushing mixture through gently with a rubber spatula or spoon
- Add butter and chocolate and stir until melted
- Mix in vanilla
- Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days
- Before serving, gently stir the pudding to loosen it
- Serve with the whipped cream
*Liz found recipe here
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