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Really Very Good Chocolate Pudding

September 8, 2015 by Joy the Baker 62 Comments

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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.  

Really Very Good Chocolate Pudding

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.  

Really Very Good Chocolate Pudding

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. 

Really Very Good Chocolate Pudding

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.  

Really Very Good Chocolate Pudding

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

Now we’re really in business! 

Really Very Good Chocolate Pudding

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.  

Really Very Good Chocolate Pudding

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. 

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Really Very Good Chocolate Pudding

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

Scale
  • 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

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Reader Interactions

Comments

  1. Connie

    July 31, 2017 at 11:12 am

    Yummmm I’m making this tonight!!!

    Reply
  2. Amy

    September 30, 2015 at 4:49 am

    Can I use demerara sugar instead of light brown sugar?

    Reply
    • joythebaker

      September 30, 2015 at 11:31 am

      I think DELICIOUS!

      Reply
  3. Velvet & Vinegar

    September 28, 2015 at 1:38 pm

    My guts tell me that I want some of your pudding right now :)
    Has been a while, I actually made pudding myself, definitely gonna try this

    Reply
  4. Lin

    September 14, 2015 at 9:23 am

    Oh love chocolate pudding….such a comfort food. I have been making my puddings in the microwave and it is so much easier than on the stovetop.

    Reply
  5. Meseidy

    September 14, 2015 at 8:48 am

    Choclate pudding has always been my favorite comfort food. just curling up on the couch with a warm blanket and a cup of pudding. I want some right now

    Reply
  6. Haileigh Grinkmeyer

    September 11, 2015 at 8:36 am

    This chocolate pudding looks soooo good and I need to make this SOON!
    Love,Heyrosa

    Reply
  7. mikolajbaczynski

    September 11, 2015 at 5:23 am

    I didnt eat pudding ever o.O

    Reply
  8. kristinaradin

    September 10, 2015 at 7:17 am

    Simply perfect. I love chocolate pudding, with a nice dollop of whipped cream.

    Reply
  9. Jill

    September 10, 2015 at 6:33 am

    I made this and think I won the girlfriend of the year award. I have made so many of your recipes over the years and love your advice, wit and wisdom. Thank you for being you, Joy and sharing all of your greatness with us!

    Reply
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