Triple Chocolate Pudding

This creamy treat is an eggless custard. It can be made up to two days in advance, without the garnish. When ready to serve, pile as little or as much whipped cream on top as you desire.

Prep time:
Cook time:
Serving size: 6
Calories per serving: 320

1 1/2 cups sugar
3/4 cup cocoa powder (preferably dutch-processed)
1/2 cup cornstarch
1/8 teaspoon (heaping) kosher salt
4 cups whole milk
2 cups half-and-half
3 ounces bittersweet chocolate
1 tablespoon vanilla extract
3 ounces white chocolate, chopped
whipped cream, for garnish

In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, pour in the milk whisking until smooth. In a thin stream, add in the half-and-half and whisk until smooth.

Pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Transfer the custard to a mixing bowl.

Fill a large bowl with ice cubes, rest the mixing bowl on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently with a rubber spatula, about 15 minutes.

Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups or mugs.

Refrigerate until well chilled. Serve cold with dollops of whipped cream.


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