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Midnight Black Chocolate Pudding

October 17, 2011 by Joy the Baker 202 Comments

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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?

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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.

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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.

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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.

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Look how luscious!

Wait… is luscious an awkward word?

A little.

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It’s like art… but it’s just a dirty dish.

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See that orange flower back there?  That was my attempt at festivity.

Please say you’re proud of me or something.

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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

Print this Recipe!

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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Filed Under: Chocolate, Gluten-Free, Holiday, Recipes, Snacks

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Reader Interactions

Comments

  1. Lisa F.

    March 22, 2016 at 3:00 pm

    Just found the BlackOnyx Chocolate at Savoy spice shop and am tooo exvited to begin! This was a perfect beginner syle way for me to use it without worrying over the acids and lack thereof as in using it in baked goods… Thanks for this recipe, my next attempt will be a chocolate walnut pie with my new found secret stash of Black Onyx!!

    Reply
    • joythebaker

      May 24, 2016 at 10:48 am

      I’m so happy you found it!

      Reply
  2. Beverley veal

    January 27, 2015 at 9:45 am

    Just ordered some retro mason jars with handles so will defo do the chocolate pud

    Reply
  3. Jeanne

    November 4, 2014 at 11:11 am

    Oh man! I just saw this…and Halloween night I also made special dark chocolate pudding, sweetened with maple syrup instead of sugar. Such a wonderful treat after suffering all day at work as a beauty queen. I was Miss Adventure, and was joined by coworkers Miss Behaved, Miss Fortune and Miss Matched. The pudding was well deserved! Thanks for validating my need for that luscious treat!

    Reply
  4. EJ

    May 7, 2014 at 9:49 pm

    Thank you for teaching us how to avoid pudding skins, Joy.

    My pudding is in the refrigerator. I’m thinking of freezing some of it in my popsicle mold just to see what happens.

    Reply
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  1. Midnight Snacking | bediva says:
    September 6, 2015 at 5:01 am

    […] Midnight Black Chocolate Pudding […]

    Reply
  2. Community Post: 22 Desserts In Jars For Summer Picnics | Dream Viral says:
    July 10, 2015 at 5:31 pm

    […] joythebaker.com […]

    Reply
  3. Mint Chocolate Pudding Cups (aka grown-up dirt dessert) | ALWAYS EAT DESSERT | a lifestyle blog says:
    June 1, 2015 at 4:17 am

    […] This recipe is adapted from Joy the Baker. […]

    Reply
  4. Community Post: 22 Desserts In Jars For Summer Picnics | Sing Viral says:
    March 8, 2015 at 10:31 pm

    […] joythebaker.com […]

    Reply
  5. Community Post: 22 Desserts In Jars For Summer Picnics | Fukushima says:
    December 22, 2014 at 2:41 pm

    […] joythebaker.com […]

    Reply
  6. 10 Picks for the Perfect Picnic says:
    June 23, 2014 at 10:51 pm

    […] Perish the thought! Whip up these deep dark Midnight Black Chocolate Pudding jars by the lovely Joy the Baker instead. v Well, that’s it. My idea of the perfect picnic. Maybe, maybe, I will be inspired […]

    Reply
  7. Grapefruit Pudding Cake + 5 Delicious Pudding Recipes You Should Try | cups + spoonfuls says:
    January 16, 2014 at 3:40 pm

    […] pudding? How about midnight black chocolate pudding? Head to Joy the Baker’s Blog for her recipe. This might just be the perfect dessert to make for Valentine’s […]

    Reply

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