Really Very Good Chocolate Pudding

What do your guts know?  That tremble, tickle, internal compass in the center-insides of our bodies.  Those GUTS… they have feelings.  What do your guts tell you about who and how you are?  

My guts tell me to trust myself.  My guts tell me that I’m capable but also remind me that failure isn’t permanent.  

My guts tell me that spiders of any size are horrifying and life threatening.  

My guts tell me to lift with my knees, have a cup of tea instead of wine, and to disengage and take a bath.  

My guts tell me to run from hard conversations.  Then my smarter, wiser, more grounded guts tell me to stop, grow up, and say things that feel hard to say.

My guts know a lot about fried chicken and hope for frequent consumption.  

My guts dislike mosquitos, but at least they’re not flying spiders.  

My guts requested chocolate pudding and because they are generally knowledgable not not very needy, I obliged.  I’m glad I did.  

What do your guts know?  Tell me tell me.  

Pudding is simple.  Chocolate, cream, and sugar… and an egg for velvet.  

Because we’re using so few ingredients, it’s important to use the best ingredients you can get your hands on.  Actually… what an obnoxious thing to say.  I know we’re all just doing our best and chocolate is expensive and organic cream is bonkers.  

Here’s the thing:  splurge on a good dark chocolate bar, use a moderately priced cocoa powder, organic cream if you’re feelin’ it, any salt, any cornstarch, an egg, and good vanilla if you have it… if not, a splash of bourbon over bad vanilla.  Always.  

Into a saucepan with the cocoa powder, sugar, cornstarch, and salt.  Milk and cream are streamed into the pan over medium heat to mix, melt and meld.  

The mixture is brought to a light simmer.  Light.  Not hard.  It’s milk and cream so we want to be gently.  A light simmer will be just enough to activate the cornstarch to thicken.  After a few minutes of simmering and whisking we’re in business with a soupy-thick chocolate mixture. 

We mustn’t forget about our egg yolk! 

I spooned a bit of warm pudding to a small bowl with the yolk to whisk and temper it, then stirred the yolky pudding back into the pot.  

Chopped chocolate and vanilla extract are stirred until the chocolate is completely melted.  

Now we’re really in business! 

We’ve gone from warm chocolate goop to actual luscious chocolate pudding!  

Spooned into cups… tea cups or otherwise.  Licked warm from the pan and spatula.  Set in the refrigerator to max and relax.  

It’s a simple pleasure, these big spoonfuls of cold creamy chocolate.  Simple but still so decadent.  

I served my pudding with sweetened whipped cream and ripe figs. By served… I mostly mean I ate all these cups over the course of a day and a half and I have no shame in my game.  My guts made me do it. 

Really Very Good Chocolate Pudding

• Author: Joy the Baker
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes

Pin Recipe

Print Recipe

---

Ingredients

Scale 1x2x3x

• 1/4 cup packed light brown sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 large egg yolk
• 4 ounces good quality dark chocolate, chopped
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• 1 tablespoon powdered sugar
• fresh figs or raspberries

---

Instructions

1. Whisk together brown sugar, cocoa powder, cornstarch and salt in a medium saucepan, then gradually whisk in the milk and 1/2 cup heavy cream. Bring to a low boil, whisking constantly, and simmer and whisk until pudding is thickened, about 3 to 5 minutes. Remove from heat.
2. In a small bowl, beat egg yolk. Add a bit of the hot chocolate pudding and whisk to incorporate. Add the yolk and pudding back to the pudding pot and cook over low heat for 2 to 4 minutes, whisking constantly.
3. Remove from heat and whisk in chocolate and vanilla extract until chocolate is completely melted. The pudding will be the consistency of thick but melty ice cream and will solidify more in the refrigerator as it cools.
4. Divide between small cups, cover with plastic wrap and place in the refrigerator for at least 4 hours before serving.
5. Just before serving, in a medium bowl whisk together heavy cream and powdered sugar until thickened and holds its shape on a spoon. Dollop on pudding. Serve with ripe figs or raspberries and enjoy!

---

---

Nutrition

• Serving Size: 4