This took less than half an hour. It's rich, but not too rich. Very chocolaty. Simple, comforting. Magic as the cornstarch thickens sweet, cocoa-lush milk.
I put a few raspberries on top, because I didn't have the courage to pour straight cream like Alice suggests. But I'm sure it's divine.
A few days later, sitting in the fridge (I too, am a lover of pudding skin), it becomes fudgy, almost like pot de creme or a thick custard.
So deeply chocolate. If you're used to making this, try this instead. It will blow your mind off with endorphins!
Yield: 6 pots of pudding
- 1/3 cup (66 grams) sugar
- 1/3 cup (28 grams) unsweetened cocoa powder, preferably natural
- 2 tablespoons (17 grams) cornstarch
- 1/8 teaspoon salt
- 1 3/4 cups milk (whole is best but don't sweat it. Or, figure out the percentages)
- 1/4 cup heavy cream
- 3 to 4 ounces (85 grams to 115 grams) dark chocolate, very finely chopped
- 1 teaspoon vanilla extract
- rum, if you want!
- Whisk together the dry ingredients (sugar, cocoa, cornstarch, and salt) in a medium saucepan. Add a splash or two of the milk and whisk to combine into a smooth paste. Then, add the rest of the milk and cream and whisk to combine.
- Heat mixture over medium heat, stirring constantly, until mixture begins to thicken and bubble (about 5 mins). Make sure to scrape the corners of the pan. Heat and stir for an additional minute after the mixture starts bubbling.
- Take the pan off the heat, then add the chocolate. Stir to melt and combine. Add the vanilla (and rum if desired) and stir to combine.
- Divide into 6 ramekins, teacups, or whatever small vessels grace your kitchen. Refrigerate or eat warm, with or without cream/whipped cream.
From Food52, recipe by Alice Medrich (Chocolate Goddess)
*Note: this recipe is called "Chocolate Pudding You Can Serve Naked (or Top With Cream)"--I would not suggest that you parade around au natural offering people pudding. I would instead suggest serving it without accompaniment, or putting a bit of cream on top :).