Chocolate Pudding
ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Software
Instant Chocolate Pudding Mix
- 2 cups Dutch-processed cocoa powder
- 1 cup cornstarch
- 3 cups confectioners' sugar
- 1 cup instant non-fat dry milk
- 1 1/4 teaspoons fine salt
Chocolate Pudding
- 1 3/4 cups Instant Chocolate Pudding Mix (above)
- 2 cups milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Specialized Hardware
Double boiler or medium-size pot and a heat-proof bowl that will fit snugly over it
Digital thermometer
ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 4 servings
Procedure
Instant Chocolate Pudding Mix
- Place the cocoa, cornstarch, sugar, dry milk, and salt in a large container with a tight fitting lid. Secure the lid and shake well to thoroughly combine.
Chocolate Pudding
- Measure out 1 3/4 cups (200 grams) of the dry pudding mix and place in a medium-large heat-proof bowl. Add the milk and heavy cream and whisk to combine.
- Fill a medium pot with 1 1/2-inches of water and place over medium-high heat. Bring the water to a boil then reduce the heat low enough to maintain a firm simmer. Place the heat-proof bowl with the pudding mixture on top of the pot and cook, whisking constantly, until the pudding thickens and the temperature reaches 170℉ on a digital thermometer, 18-20 minutes. Kill the heat and whisk in the vanilla.
- Remove the bowl from the pot and pour into individual ramekins, distributing evenly. Place a piece of plastic wrap directly on the surface of each of the puddings to prevent a skin from forming on the tops. Cool on the counter for about an hour before refrigerating at least 4 hours before serving.
Note: I recommend serving this with our Cardamom Whipped Cream.
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