Thick Double Chocolate Pudding
Pot de crème, crème brûlée, mousse, riz-au-lait, sabayon … there is undoubtedly a strong tradition of creamy, cup-contained desserts in France. And even though the classic “pudding” (pouding, in French) is moreso a British import, it is just as much of a beloved and popular dessert in France. Did you know: A pudding is a custard that contains milk (no cream), stirred and cooked on the stove and generally thickened with cornstarch. A pot de crème contains cream, is baked and relies on the eggs to set. Just like many French…
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- ½ cup (100g) sugar
- ½ tsp salt
- 1/3 cup (35g) unsweetened cocoa powder
- ¼ cup (32g) cornstarch
- 2 ½ cups (617.5ml) whole milk
- 5 large egg yolks
- 1 ¼ cup (155g) bittersweet chocolate, grated (5.5oz)
- 3 tbsp (43g) unsalted butter
- 1 tsp vanilla extract
- Optional for serving: A sprinkle of fleur de sel, chocolate shavings or cocoa powder.
Instructions
- 1
Prepare a fine-mesh strainer over a large mixing bowl (heat-proof) and set aside on your counter.
- 2
Step 1 - In a medium saucepan (heat off), whisk together the sugar, salt, cocoa and cornstarch. Slowly pour in the milk, whisking continuously until the cornstarch has dissolved.
- 3
Step 2 - Turn the heat to medium, add the egg yolks (all at once) and whisk continuously until large bubbles form and splatter (this should take between 6 to 8 minutes). Immediately turn the heat off, and keep whisking for 1 more minute.
- 4
Step 3 - Pour the mixture through the fine-mesh strainer into the large mixing bowl. Fold in the grated chocolate, butter and vanilla extract and mix until all melted and incorporated. The pudding should be smooth and shiny.
- 5
Step 4 - Cover the pudding with a plastic film – the film should touch the entire surface of the pudding to prevent a skin from forming. Set aside on the counter and let cool to room temperature. Once cooled to room temperature, place in the refrigerator and chill for at least 3 hours (or up to 3 days) before serving.
- 6
For serving, whisk the pudding and divide into ramekins or serving bowls.
- 7
Optional: garnish with fleur de sel, chocolate shavings or cocoa powder.