Well, that's what I like to tell myself at least.
This is a stay with it until it is done recipe, so make sure the kids are settled and you have time to yourself to get this cooked before there are distracting interruptions. The boost in flavor from the vanilla and espresso powder is optional but it really makes a difference so if you can, keep them in. If you don't have them on hand, make the pudding without and you will still enjoy a great treat.
Deep chocolate taste and creamy richness, a pudding that is worth the effort.
- 4 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp kosher salt
- 3 egg yolks
- 8 ounces dark chocolate, chopped
- 1/4 tsp espresso powder (optional)
- 1/4 tsp vanilla (optional)
- In a medium sized pan, whisk together the sugar, cornstarch and salt. Add in the milk, pouring slowly and whisking the entire time. Now toss in the egg yolks and do one final bit of mixing, making sure your base is completely lump free.
- Once everything is thoroughly combined move the pot to the stove over a medium flame. Keep whisking while things are heating up until the pudding thickens. Once it is thick with bubbles that are heavy and large, not tiny ones, turn the heat off. Add all of the chocolate, vanilla and espresso. Whisk until the chocolate is melted and the pudding color is solid without any streaks.
- Pour the hot pudding into a heat-proof storage container and cover the top of it with cling wrap. Put the cling wrap right onto the top of the pudding so that a skin doesn't form while it is cooling. Refrigerate the pudding until it is cold.
- To serve, whisk the pudding again to get it very smooth and then eat!
DetailsPrep time: Cook time: Total time: Yield: 12 servings