This pudding was inspired by Yigit, who made a Milk Chocolate Ginger Pudding on Top Chef Just Desserts. I liked the fact that he made his pudding with milk chocolate as opposed to plain cocoa or regular chocolate, and started thinking about the Jell-O brand pudding I used to eat as a kid. Even back then I could taste the difference in their Milk Chocolate flavor as opposed their regular Chocolate and Chocolate Fudge flavors. Maybe since pudding is by nature a dairy-rich dessert, milk chocolate is just a natural complement? I don’t know, but after Top Chef I was ready to make some milk chocolate pudding.
My go-to pudding recipe is a cook over the stove recipe using Penzey’s cocoa, but for this recipe I wanted milk chocolate and looked to the Internet. Ezra Pound Cake had one from the CIA that sounded great, but I opted to go for a New York Times recipe. They mixed theirs with bananas and cookies, but I served mine in wine glasses with whipped cream. Todd loved it so much he posted a photo of it on Twitter, and I liked it because it was yet another way to showcase good milk chocolate.
Milk Chocolate Pudding
- 5 ounces milk chocolate I used Ghirardelli Luxe
- 3 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- Pinch salt
- 2 large egg yolks
- 1 1/2 cups whole milk divided use
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Place chocolate in a bowl a small mixing bowl.
- In a second mixing bowl, whisk together the sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk until smooth.
- In a large saucepan over high heat, bring remaining 1 cup milk and 1/2 cup cream to a simmer. Pour hot milk mixture into bowl with chocolate and whisk until smooth.
- Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.
- Return custard to saucepan. Cook, stirring constantly, over medium heat, until thickened, about 10 minutes (Mine was thick in five, at which point I reduced the heat to low and cooked it another minute or two). Do not let mixture reach a simmer. If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top. Strain through a fine-mesh sieve. Stir in vanilla.
- Lay a piece of waxed paper or parchment over the pudding and let it cool for about 30 minutes at room temperature. Transfer to refrigerator to chill.
- When pudding is chilled, whip the cream until peaks form. Beat in sugar and vanilla. Layer pudding in glasses with the whipped cream.