Midnight Black Chocolate Pudding
So there’s this thing about me.
I really really don’t like making Halloween treats. Tombstone cupcakes. Spider web cookies. Witch finger snacks. Please… just please. I can’t get into it. I don’t want things to look dead, or bugged, or dismembered.
I want things to look sweet and chocolatey and dripping with caramel… and not blood-colored caramel. Please!
I feel like I should come clean now, before you expect some sort of zombie cake.
Oh. Also… I don’t really have time to make tombstone cupcakes. I’m dedicating most of my time to planning my super slutty panda bear costume.
I’m kidding.
…. I’m so so kidding.
Right?
I have a wonderfully exciting, secret ingredient in this Midnight Black Chocolate Pudding. It’s Black Onyx Cocoa Powder. See how black it is!? Especially compared to the regular cocoa powder hanging out in the back. See!? Intense.
Let me tell you a little about this cocoa powder.
Black Onyx Cocoa Powder has been alkalized to the max. That means that it’s acids have been super neutralized. If you’re using this cocoa powder in a recipe, you’ll probably want to pair it with baking powder, as it doesn’t have the acid to react with the baking soda.
Still with me?
This cocoa powder has less fat than regular (lighter) cocoa powder, so it may produce a more dry end product. It’s been suggested that you use half black cocoa and half regular cocoa. Black cocoa powder is an intense chocolate flavor. It smells like crushed up Oreo cookies. It makes cookies, puddings and cakes as dark as midnight! I’m so into it. It’s perfect in this pudding because there’s no worry of over drying.
Black Onyx Cocoa Powder is an awesome way for be to act Halloween-y without making slutty witch fingers.
I love this pudding recipe because it’s thickened by both egg yolks and cornstarch. The yolks provide a nice richness while the cornstarch is a no fail thickener.
Look how luscious!
Wait… is luscious an awkward word?
A little.
It’s like art… but it’s just a dirty dish.
See that orange flower back there? That was my attempt at festivity.
Please say you’re proud of me or something.
Oh hey! One more thing. In case you’re thinking of dressing up as the slutty version of a random something this Halloween, can I please please please suggest that you NOT DO THAT!?
I might have to write a whole blog post about that.
Let’s just stick to pudding for now.
This pudding is rich, dark, unapologetic. It’s chocolate right in your face!
Of course you can make this recipe using regular cocoa and not the fancy Black Onyx… but, hey! Try a little darkness. It’s the season.
Midnight Black Chocolate Pudding
makes 4 servings
adapted from Tyler Florence
2 1/2 cups whole milk
1/2 cup plus 2 tablespoons granulated sugar (just 1/2 cup sugar if using regular cocoa powder)
1/3 cup black onyx cocoa powder
4 teaspoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla extract or 1/2 vanilla bean
1 cup heavy cream
2 1/2 tablespoons granulated sugar
1/2 vanilla bean
pinch of salt
Place 2 cups milk in a medium saucepan with sugar and cocoa powder. Heat over medium heat until steaming and warm. You don’t necessarily have to boil the mixture, just heat it up and whisk it together.
In a medium bowl, whisk together remaining 1/2 cup milk, cornstarch, salt, egg yolks, and vanilla extract. Drizzle about half of the steaming hot chocolate milk into the egg mixture, whisking constantly. This will temper the eggs, making them a bit warm before they’re cooked over a flame. Return all of the chocolate, milk, egg mixture back to the saucepan. Heat over medium heat, whisking nearly constantly. Make sure the get into the corners of the pan where the pudding might stick and overcook.
When pudding starts to boil, continue to whisk and boil for about 2 to 3 minutes. Pudding will thicken. Remove from heat and spoon into 4 ramekins or jars. Cover with plastic wrap (on the surface of the pudding if you want to avoid pudding skin). Refrigerate for 4 hours or overnight.
For the whipped cream, whip together heavy cream, sugar, vanilla bean, and a pinch of salt. Dollop over cold pudding and serve.
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I’m proud of you.
That looks so decadently delicious!
We’re working with Hotel Chocolat at uni to produce some chocolates. I’ve come across this cocoa powder, but never had the opportunity to use it. Hopefully, this’ll be my chance. x
Chocolate pudding made from scratch is the best! Good-bye Jello pudding cups!
If I say I’m proud of you for the flower, do I get to eat out of a mason jar?? I promise not to dress as a slutty anything!
Looks outrageous. Delicious. Thank you, Joy!
totally proud!
You made chocolate pudding look amazing!! Mad skills!
I’m totally making this tonight – and I happen to have black cocoa on hand. Thanks!
I HATE the Halloween morbidness, in every aspect, but in food, its just plain upchuck in my throat. Just saying… I’m so glad you don’t do those kinds baking.. makes me love you all the more (an not avoid your blog during halloween season:0) x0
Yum! Pudding!
I love eating hot chocolate pudding with vanilla ice cream. So good.
I don’t think they have the black cocoa powder here in Japan (only tiny bags of regular cocoa), but I’m going to have to make this none-the-less.
And I like your orange flower. Very festive.
looks really good (as always), but how long time does it take to make it?
about 30 minutes to make and 4 hours in the fridge to cool.
Such a fun post! I love the description “rich, dark, unapologetic.” :) Definitely season appropriate!
I think I am going to have to use my small canning jars for pudding & jello. I bet it would be better than the little plastic bowls I typically use. I also feel like making layered jello in those jars now too with home made whipped cream. It’s midnight…..I should be in bed.
ok…… this looks out of this world. such a great post !! if i wasn’t so lazy i would make this tonight :)
Ahh, the joys of random internet search and stumbling on a fantastic blog! Love your posts..
Made this for Thanksgiving dessert (right down to the adorable Kerr jars), and people were *speechless*… literally just mmms and ughs of the best kind. Decadent deliciousness, and a few left over for the cook. Also made the salted caramel cheesecake, with similar reviews! (Heart) you Joy the Baker!
Fell in love with this pudding the day you posted the recipe. Now my husband gave me not one, but two (!) containers of block cocoa for Christmas. I’m so making this tonight!
And I just want to add: your blog makes me so happy. Thank you for doing what you do and being who you are.