Double Chocolate Pudding

Saturday, 6 December 2014

Impress your guests with this easy and delectable recipe!
You can prepare this few days ahead and they still taste as good as the fresh ones. Just make sure you can resist getting your hands on it. 

Initially, I was planning to use dark chocolate in this recipe. But turns out I only have Russell Stover's truffles, hidden in a tragic corner of the fridge. Hence, my pudding turns out velvety and has stronger milk flavour.

Yield: 6 servings

2 cups whole milk
1/4 cup sugar
1/3 cup cocoa powder
25g semi-sweet chocolate bar or chips 
4 tsp cornstarch
3 large egg yolks
1 tsp vanilla extract
A pinch of fine salt

  1. Mix 1 1/2 cups of milk, sugar, cocoa powder and chocolate in a saucepan. Bring to a simmer over medium heat. Remove from the heat.
  2. Meanwhile, whisk all the remaining ingredients well in a bowl. Gradually whisk the hot chocolate milk into the mixture. 
  3. Return to saucepan and continue whisking over medium-high heat. Cook until the pudding for about 5 minutes until it comes to a full boil. Reduce the heat and continue whisking about 3 minutes more. The pudding should thicken by then.
  4. Using a fine mesh strainer, strain the pudding over a bowl. This will get rid of any cocoa clumps and the end result you get is velvety-smooth pudding.
  5. Pour the pudding into small cups and cover with plastic wrap. And now the hard part, wait for the pudding to set. You can refrigerate them for at least 3 hours or overnight.

You can serve the pudding just the way it is, or be creative! Top with some whipped cream, tame this little devil with sliced bananas, or drizzle some melted chocolate if you believe in heaven. 

I hope to enjoy making this classic dessert as much as I do!

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