The Best Chocolate Pudding made with real chocolate, egg yolks and cream, is a must for all chocolate lovers.
My kids have never had real chocolate pudding, having only eaten the prepared jello chocolate pudding from the grocery. I was feeling a little guilty when they were raving about how good it was and thought I should make them the real deal. So here is the real deal, lots of chocolate, the best quality you can find, lots of eggs and cream. Did I mention cream! How can it be anything but fabulous. Hopefully this won’t ruin them for life from the jello variety.
This is the fourth recipe I have made from Joanne Chang’s cook book, Flour. The instructions give you all the details you need and the recipes are easy to follow. However, what is so amazing is that all four of the things I have tried have been fantastic. None have even been average. I want to go through and make everything in the book now. If I am in Boston, I am definitely going to stop by her bakery and take one of the cooking classes offered.
Flour by Joanne ChangPrint
The Best Chocolate Pudding
- Category: Dessert
- 1 1/2 cups half-and-half
- 1 3/4 cups heavy cream
- 9 ounces bittersweet chocolate
- 7 egg yolks
- 3/4 cups sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon kosher salt
- In a medium saucepan, combine the half-and-half and heavy cream and scald over medium-high heat, until bubbles form around the edge but not boiling. Place the chocolate in a medium heatproof bowl and place over simmering water in a saucepan and heat, stirring occasionally, until completely melted and smooth. Remove from the heat. Pour hot cream mixture over the melted chocolate and whisk until thoroughly combined.
- Place the yolks in a bowl, and slowly whisk in the sugar. Slowly pour the hot chocolate mixture into the egg mixture, a little at a time, whisking constantly. When incorporated, return to the saucepan, and bring to medium-low heat. cook, stirring continuously with a wooden spoon, making sure to scrape the bottom of the pan to prevent scorching, for 5-6 minutes or until thickens and coats the soon thickly. First the mixture will be loose and then it will start to get a little thicker at the bottom. As it continues to thicken, it will start to let off a little steam.
- Once thickened, strain through a fine-mesh sieve into a bowl and stir in the vanilla and salt. Press a piece of plastic wrap directly on top of the pudding to prevent a skin from forming and refrigerate for at least 3 hours our until cold. Before serving, stir the pudding until smooth.
- I did not strain mine and it was still wonderful.
- Flour by Joanne Chang