Creamy Chocolate Pudding

Submitted by: admin on April 2, 2020

Serves 6

Ingredients

2 teaspoons vanilla extract
1⁄2 teaspoon instant espresso powder
1⁄2 cup (3-1⁄2 ounces) sugar
3 tablespoons Dutch-processed cocoa
2 tablespoons cornstarch
1⁄4 teaspoon salt
3 large egg yolks
1⁄2 cup heavy cream
2-1⁄2 cups whole milk
5 tablespoons unsalted butter, cut into 8 pieces
4 ounces bittersweet chocolate, chopped fine

Instructions

  1. Stir together vanilla and espresso in bowl; set aside. Whisk sugar, cocoa, cornstarch, and salt together in large saucepan. Whisk in egg yolks and cream until fully incorporated, making sure to scrape corners of saucepan. Whisk in milk until incorporated.
  2. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface, 5 to 8 minutes. Cook for 30 seconds longer, remove from heat, add butter and chocolate and whisk until melted and fully incorporated. Whisk in vanilla mixture.
  3. Strain pudding through fine-mesh strainer into bowl. Place lightly greased parchment paper against surface of pudding and place in refrigerator to cool, at least 4 hours. Serve. (Pudding can be refrigerated for up to 2 days.)

CREAMY MEXICAN CHOCOLATE PUDDING
Add 1⁄2 teaspoon ground cinnamon, 1⁄4 teaspoon chipotle chile powder, and pinch cayenne pepper to saucepan along with cocoa.

CREAMY MOCHA PUDDING
Increase instant espresso powder to 1 teaspoon. Add 1 tablespoon Kahlúa to vanilla mixture. Substitute 1⁄4 cup brewed coffee for 1⁄4 cup milk.

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