Best Chocolate Pudding Americas Test Kitchens Recipes

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BEST CHOCOLATE PUDDING (AMERICA'S TEST KITCHENS)



Best Chocolate Pudding (America's Test Kitchens) image

The richest, creamiest chocolate pudding. Feel free to substitute low-fat milk for the whole milk, but expect a less rich final product.

Provided by DeSouter

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons vanilla extract
1 tablespoon espresso powder (or instant coffee)
1/2 cup sugar
3 tablespoons dutch process cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup heavy cream
3 egg yolks
2 1/2 cups whole milk
5 tablespoons unsalted butter
4 ounces bittersweet chocolate, finely chopped (60% cocoa)

Steps:

  • Mix vanilla and espresso powder in a very small bowl.
  • In a large saucepan, whisk sugar, cocoa, cornstarch and salt until combined.
  • Whisk in heavy cream, egg yolks and whole milk over medium to medium-high heat. Bring to a strong SIMMER (should take five minutes) and let simmer for 30 seconds.
  • Add in butter, one tablespoon at a time, and finely chopped chocolate.
  • Stir in vanilla/espresso and incorporate.
  • Strain through a mesh strainer, into individual ramekins or bowls, or into a large bowl.
  • Cover surface with wax paper or parchment sprayed with Pam to prevent a skin from forming on the top of the pudding.
  • Chill for at least four hours.
  • Whisk pudding before serving.

Nutrition Facts : Calories 326, Fat 22.6, SaturatedFat 13.5, Cholesterol 145.8, Sodium 154.4, Carbohydrate 26.8, Fiber 0.9, Sugar 22.1, Protein 5.5

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