Skip to main content

Chocolate Pudding

Recipe information

  • Yield

    Makes six 6-ounce servings

Ingredients

1/3 cup plus 1 tablespoon unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup sugar
4 large egg yolks
2 1/2 cups milk
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
4 ounces semisweet chocolate, finely chopped
Whipped cream, for garnish (optional)
Chocolate shavings, for garnish (optional)

Preparation

  1. Step 1

    Into a medium bowl, sift together the cocoa, cornstarch, and salt. Stir in the sugar. Add the egg yolks to the bowl, and pour in 1/2 cup milk; whisk until well combined.

    Step 2

    In a medium saucepan, heat the remaining 2 cups milk and the heavy cream over medium heat until the mixture just comes to a boil. Slowly whisk the milk mixture into the cocoa mixture.

    Step 3

    Rinse out the saucepan but do not dry (to help prevent scorching). Return the custard mixture to the saucepan, and place over medium-low heat. Stir in the vanilla. Stirring constantly with a wooden spoon, cook until the custard has thickened slightly and is the consistency of mayonnaise, about 10 minutes (do not let it boil). Don’t worry if lumps form.

    Step 4

    Pour the custard through a fine sieve into a clean bowl, discarding any solids. Add the chopped chocolate in two batches, stirring until thoroughly melted and combined after each addition.

    Step 5

    Divide the pudding among 6 serving dishes, cover with plastic wrap, and chill at least 4 hours or up to overnight before serving. Garnish with whipped cream and chocolate shavings, if desired.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.