One taste is all it takes: this is the only chocolate pudding recipe you’ll ever need. It’s rich and creamy, and you only have to dirty one saucepan to make it happen.
MAKES: 6 servings
PREP TIME: 15 minutes
COOKING TIME: about 20 minutes
CHILLING TIME: at least 3 hours
INGREDIENTS:
- ½ cup granulated sugar
- ¼ cup cornstarch
- Pinch of fine sea salt
- 3 cups whole milk
- 6 oz semi-sweet or dark chocolate, coarsely chopped, OR 1 cup semi-sweet chocolate chips 1 tsp vanilla extract
- Whipped cream and crumbled chocolate wafer cookies for garnish
(optional)
INSTRUCTIONS:
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Whisk in just enough of the milk to form a smooth paste. Whisk in the remaining milk until the mixture is smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and is the consistency of mayonnaise, about 10 minutes. Don’t worry if it starts to bubble, just turn down the heat a little and keep whisking.
- Turn down the heat to low and add the chocolate. Cook, stirring often, until the chocolate has melted and the mixture is quite thick, about 5 minutes. Remove from the heat and stir in the vanilla extract. (For a silky-smooth pudding, pour it through a fine-mesh sieve.)
- Spoon the pudding into six individual dishes or a large serving bowl. Lay a piece of plastic wrap directly on the surface of the puddings, then chill for at least 3 hours, or overnight. (The ungarnished puddings can be covered and refrigerated for up to 3 days.) Garnish the puddings with whipped cream and crumbled cookies (if using).
CHANGE IT UP
- Chocolate Parfait: Layer the pudding with whipped cream and crumbled chocolate wafers or chocolate sandwich cookies.
- Chocolate Strawberry Trifle: Layer the pudding with chunks of Simple Chocolate Cake and sliced strawberries that have been tossed with a little granulated sugar.
