Dark Chocolate Pudding
Transform this chocolate pudding into an easy, elegant parfait by topping with layers of whipped cream and crushed chocolate wafer cookies or raspberries.
To make whipped cream, in a large metal bowl, combine 1 cup well-chilled heavy cream, 1 tsp. vanilla extract and 2 Tbs. confectioners’ sugar. Using an electric mixer on medium-high speed, beat until soft peaks form.
- 2 cups milk
- 6 egg yolks
- 3/4 cup sugar
- 3 Tbs. all-purpose flour
- 2 Tbs. unsweetened cocoa powder
- 6 oz. semisweet chocolate, finely chopped
- 2 oz. unsweetened chocolate, finely chopped
- 1 tsp. vanilla extract
- Whipped cream for serving (optional; see note above)
Warm the milk
In a heavy saucepan over medium heat, warm the milk until a few bubbles appear along the edge of the pan. Remove from the heat.
Cook the pudding
In a bowl, whisk together the egg yolks and sugar until smooth. Sift together the flour and cocoa powder over the yolk mixture and whisk until smooth. While whisking constantly, slowly pour in the hot milk. Return the mixture to the pan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture comes to a boil and thickens, about 4 minutes. Reduce the heat to low and cook, stirring constantly, for 1 minute.
Finish the pudding
Pour the pudding through a fine-mesh sieve into a bowl. Immediately add the semisweet and unsweetened chocolates and stir until melted, then stir in the vanilla.
Pour the pudding into 6 individual serving bowls or glasses. Refrigerate until cold, about 2 hours. Serve with dollops of whipped cream. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).