Alice's Chocolate Pudding
Alice Medrich
Photo by Alpha Smoot
- Serves
- 6 to 8
- Prep Time
- 5 Minutes
- Cook Time
- 7 Minutes
From Sinfully Easy Delicious Desserts (Artisan 2012).
Ingredients
Ingredients for the pudding:
- 1/3 cup (66 grams) sugar
- 1/3 cup (28 grams) unsweetened cocoa powder, preferably natural
- 2 tablespoon (17 grams) cornstarch
- 1/8 teaspoon salt
- 1 3/4 cup whole milk, divided
- 1/4 cup heavy cream
- 3 to 4 ounce (85 grams to 115 grams) dark chocolate (use the lesser amount for chocolate in the 66% to 70% cacao range and the larger amount for chocolate closer to 60%), very finely chopped
- 1 teaspoon pure vanilla extract
- 1 tablespoon dark rum (optional)
- 1 cup heavy cream for pouring, or lightly sweetened whipped cream or crème fraiche
Equipment:
- Six 4-ounce custard cups or ramekins, or 8 smaller cups
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Directions
Instructions
- Step 1
Whisk the sugar, cocoa, cornstarch, and salt together in a heavy medium-sized saucepan. Add about 3 tablespoons of the milk and whisk to form a smooth paste. Whisk in the remaining milk and the cream.
- Step 2
Using a silicone spatula or a wooden spoon, stir the mixture constantly over medium heat, scraping the bottom, sides, and corners of the pan, until the pudding thickens and begins to bubble at the edges, about 5 minutes.
- Step 3
Continue to cook and stir for 1 minute, then add the chocolate and stir briskly until the chocolate is melted and the pudding is smooth, about 30 seconds longer.
- Step 4
Remove from the heat and stir in the vanilla and rum, if using.
- Step 5
Divide the pudding among the cups or ramekins. (I love skin on pudding, so I wouldn’t dream of pressing a piece of plastic wrap on the surface for later removal, and you needn’t tell me if you do.)
- Step 6
Serve warm or at room temperature or chilled. The pudding can be covered and refrigerated for up to 3 days.
- Step 7
Serve plain with poured cream or whipped cream or crème fraîche.