Quadruple-Chocolate Chocolate Pudding
Chocolate lovers, gather round, because this quadruple-chocolate chocolate pudding is rich, delightful, and like music to your taste buds!
Yield: 6 servings
  • 3 tbsp unsalted butter
  • 4½ oz semisweet chocolate, finely chopped
  • 1 oz unsweetened chocolate, finely chopped
  • 3 cups chocolate milk
  • ⅔ cup sugar
  • ¼ cup Dutch-processed cocoa powder
  • 3 tbsp cornstarch
  • 3 large eggs + 1 large egg yolk
  • ¼ cup heavy cream, plus more for whipped cream
  • 1 tsp pure vanilla extract
  • ¼-1/2 tsp fine sea salt
  • whipped cream
  1. In a microwave-safe bowl, combine the butter and chocolate. Heat in 30 second increments, stirring after each one, until completely melted. Set aside.
  2. Heat the chocolate milk in a medium saucepan over low heat until steaming. Meanwhile, whisk together the sugar, cocoa powder, and cornstarch until well combined. Whisk in the eggs, egg yolk, and heavy cream until totally combined. Slowly whisk in about half of the hot milk, whisking constantly. Pour the cocoa mixture into the saucepan with the remaining hot milk. Bring to a boil over medium heat, whisking constantly. Lower heat and let boil for 30 seconds, until thickened. Remove from the heat.
  3. Stir in the melted chocolate, vanilla, and salt, to taste. Pour into individual bowls or 8-ounce glass jars. Cover with a piece of plastic wrap to prevent a skin from forming. Let cool at room temperature for one hour, and then refrigerate to chill for 2 hours or more. Serve topped with whipped cream.
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/09/quadruple-chocolate-chocolate-pudding.html