Chocolate Pudding
Every spoonful of this creamy chocolate bliss will bring back childhood memories!
Servings: 4
Equipment
- Ramekins
Ingredients
- ½ cup granulated sugar
- ⅓ cup plus 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon espresso powder
- Pinch of kosher salt
- ⅓ cup warm water
- 1 ounce semisweet or or milk chocolate finely chopped (optional)
- 2 cups half-and-half or whole milk divided
- 3 tablespoons cornstarch
- 1 ½ teaspoons pure vanilla extract
Instructions
- In a medium saucepan, whisk together the sugar, cocoa powder, espresso powder, salt and water until it is a smooth paste. Whisking constantly, bring the mixture to a boil over medium heat. Remove from the heat and add the chocolate (if using), stirring briskly until melted. Stir in 1 ¾ cups of the half-and-half.
- In a small bowl, whisk together the cornstarch and the remaining¼cup of half-and-half. Stir the cornstarch mixture into the chocolate mixture. Cook, whisking constantly, over medium heat until the mixture begins to thicken. Reduce the heat to low and continue to cook for another minute. Remove from the heat and stir in the vanilla. Pour the pudding into the cups/ramekins. (If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours or up to 3 days. Serve with lightly sweetened whipped cream and grated chocolate or curls. Enjoy!
Notes
- Use half-and-half for a richer pudding.
- Pudding can be made one day in advance.
- Pudding can be refrigerated for up to 3 days.
- Serve with lightly sweetened whipped cream and grated chocolate or curls.
Nutrition
Calories: 254kcal | Carbohydrates: 44g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 337mg | Fiber: 3g | Sugar: 34g | Vitamin A: 201IU | Calcium: 164mg | Iron: 1mg
