* PLUS 3 hours chilling time
Photo, Erik Putz.
Why buy the plastic cups when the homemade stuff is so much better? Top this smooth and creamy treat with whipped cream and chocolate shavings for a decadent flourish.
finely chopped dark
- HEAT 2 ½ cups milk, sugar and salt in a saucepan set over medium, stirring until sugar dissolves and bubbles start to form around the sides of the pan, about 5 min. Add chocolate and stir constantly until chocolate is melted, 4 min. Remove from heat.
- WHISK yolks, cocoa, cornstarch and remaining ½ cup milk in a medium bowl. Whisk constantly while quickly adding one-third of hot chocolate mixture. Pour mixture back into the pot and set over medium.
- WHISKING constantly, bring the pudding to a gentle boil and continue to stir until it thickens, 1 to 2 min. Stir in vanilla. Transfer to a large shallow bowl. Place plastic wrap directly onto pudding to prevent skin forming and refrigerate until set, about 3 hours. Remove plastic wrap and gently stir pudding before serving in ramekins.
Chatelaine Quickies: How to make chocolate pudding
Nutrition (per serving)
- 6 g,
- 30 g,
- 13 g,
- 3 g,
- 116 mg.
- Excellent source of
- vitamin B12
Milk Chocolate Pudding: replace dark chocolate with milk chocolate. Decrease sugar to1/3 cup, increase cornstarch to 1/3 cup and increase salt to 1/2 tsp. Continue with recipe. Makes 3 1/2 cups.