Chocolate Pudding

Notes

• Sift the cocoa powder to help prevent lumps.
• For a firmer, more chocolatey pudding (ideal for trifles):
  • Double the amount of cornstarch.
  • Add 50 g of semi-sweet chocolate, finely chopped (less than 70% cacao) to the pudding mixture immediately after removing it from the heat. Gently fold in the chocolate then let it sit for a few minutes to melt before whisking it into the pudding.

Yield

• Two individual servings.
• Enough to fill a two-layer 8” cake (i.e., one pudding layer).

Ingredients

• 1 cup (240 mL) whole milk
• 2 large egg yolks
• 6 tablespoons (75 g) granulated sugar
• 5 tablespoons (30 g) Dutch-process cocoa powder
• 1 tablespoon (10 g) cornstarch
• 1 tsp espresso powder
• Pinch of kosher salt
• 1 ½ teaspoons vanilla extract

Steps

1. Add the milk and egg yolks to a measuring cup. Whisk to combine.
2. Add sugar, cocoa powder, cornstarch, espresso powder, and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Slowly whisk the milk and egg yolk mixture into the sugar mixture until smooth.
3. Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in vanilla extract.
4. Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.

Source

• https://cooking.nytimes.com/recipes/1021898-chocolate-pudding-with-raspberry-cream
• https://www.bonappetit.com/recipe/blackout-cake