Home / PAKISTANI AND INDIAN RECIPES IN ENGLISH / Baking Recipes / Homemade Chocolate Pudding Recipe

Homemade Chocolate Pudding Recipe

 

3/4 cup (150 grams) granulated white sugar

2 1/2 tablespoons cornstarch (corn flour)

1/4 cup (25 grams) unsweetened cocoa powder (regular or Dutch-processed)

1/4 teaspoon salt

1 2/3 cup (400 ml) milk, divided (whole or 2% reduced fat)

1/3 cup (80 ml) heavy whipping cream (35-45% butterfat content)

3 large egg yolks

3 ounces (90 grams) semisweet (or bittersweet) chocolate, finely chopped

1 teaspoon pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)

 

In a medium-sized heatproof bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 1/3 cup (80 ml) of the milk to make a thick paste. Add the egg yolks and whisk into the cocoa paste mixture. Set aside while you heat the milk and cream. Have ready a strainer placed over a bowl as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step helps to prevent the milk from scorching. Then pour in the remaining 1 1/3 cups (320 ml) milk with the cream. Bring this mixture just to a boil (the milk will start to foam up) and then remove from heat. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean, heavy bottomed medium sized saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 – 5 minutes). Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.

Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Pour into 4 bowls or wine glasses. Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin (film) from forming. If you like a layer of skin (film) on your pudding, simply leave the puddings uncovered until cooled and then cover with plastic wrap. Can be covered and stored in the refrigerator for a couple of days. Serve warm, at room temperature, or cold. If you are like me, no chocolate pudding is complete without a large dollop of softly whipped cream.

Makes about 4 servings.

 

 

Related posts:

About Don

2 comments

  1. vegetarian diet tips

    I’ve been exploring for a little bit for any high quality articles or blog posts on this sort of space . Exploring in Yahoo I ultimately stumbled upon this website. Studying this information So i am glad to exhibit that I have an incredibly just right uncanny feeling I discovered exactly what I needed. I so much for sure will make certain to don?t disregard this web site and provides it a glance on a relentless basis.

  2. Appetizers recipe,best recipes,fish recipes

    Very great post. I simply stumbled upon your blog and wished to mention that I have truly enjoyed surfing around your weblog posts. After all I will be subscribing for your feed and I hope you write once more soon!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top
Content Protected Using Blog Protector By: PcDrome.