Go Back
+ servings
Milk Chocolate Pudding
Print

Milk Chocolate Pudding

Milk Chocolate Pudding
Course Dessert
Cuisine American
Keyword Milk Chocolate
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Anna
Cost 5

Ingredients

  • 5 ounces milk chocolate (140 grams)
  • 3 tablespoons sugar (36 grams)
  • 2 tablespoons unsweetened cocoa powder (12 grams)
  • 2 tablespoons cornstarch
  • Pinch salt
  • 2 large egg yolks
  • 1 ½ cups whole milk, divided use
  • 1 teaspoon vanilla extract

Instructions

  • Start with two medium to large size mixing bowls.
  • Put the chocolate in one of the bowls.
  • In the second bowl,whisk together the sugar, cocoa, cornstarch and salt; whisk in egg yolks and ½ cup milk until smooth.
  • In a large saucepan over high heat, bring remaining 1 cup milk and ½ cup cream to a simmer. Gradually add the hot milk mixture to the 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.
  • Serve with whipped cream or whipped topping.