Ingredients
Method
Preparation
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until smooth and free of lumps.
- In a separate bowl, whisk the egg yolks with a small splash of milk until fully smooth.
- Slowly whisk the remaining milk and heavy cream into the dry ingredients in the saucepan.
Cooking
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to warm and slightly thicken.
- Gradually add a small amount of the warm mixture into the egg yolks while whisking constantly to temper them.
- Pour the egg mixture back into the saucepan and continue cooking over medium heat, whisking constantly.
- Cook until the pudding becomes thick, glossy, and begins to bubble gently.
- Remove from the heat and stir in the chopped chocolate, butter, and vanilla extract until completely melted and smooth.
- Pour the pudding into serving cups or a bowl.
Cooling
- Press plastic wrap directly onto the surface if you want to prevent a skin from forming.
- Chill for at least 2–3 hours, or until fully set before serving.
Notes
Store leftover pudding in the fridge, covered tightly with plastic wrap. Best enjoyed fresh but will keep for about 3 to 5 days. Whisk continuously to avoid lumps and ensure a smooth pudding. Use high-quality chocolate for a richer flavor.