CLASSES

Chocolate Pudding

Using a quality chocolate like Callebaut will result in a rich, creamy pudding with a strong chocolate flavor.

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Yield: 4-6 servings

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Active Time: 20 minutes
Start to Finish: 1 hour, 20 minutes

For this recipe you’ll need:

1/3 cup granulated sugar
2 egg yolks
2 tablespoons cornstarch
1 1/2 cups milk, divided
1/2 cup heavy cream
5 ounces semi-sweet Callebaut chocolate pieces
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt

1/2 cup heavy cream whipped with 1 tablespoon powdered sugar to soft peaks

In a large bowl, whisk together the sugar, yolks, cornstarch and 3/4 cup cold milk.
Place the other 3/4 cup milk with the 1/2 cup cream in a heavy saucepan, and heat gently until steaming.
Slowly whisk some of the warm milk into the egg mixture, and then put everything back in the pot.
Cook over medium heat, stirring constantly, until it boils. It can take 10 minutes! Don’t stop stirring.
Remove from the heat and add the chocolate, butter and vanilla, stirring to melt. Pour into a bowl or ladle into individual ramekins or dessert cups.
Cover with plastic wrap so that the plastic is touching the surface of the pudding. Allow to chill in the refrigerator for at least 1 hour.
Serve the pudding garnished with a dollop of whipped cream.