Thursday, January 8, 2015

Chocolate Pudding

Sometimes you just need something sweet. Something chocolate. I opted for this chocolate pudding recipe made with some basic baking ingredients I had on hand. I like to think of this pudding like these brownies that you can eat with a spoon. YUM. Oh & I added some chopped almonds, because you know they're good for you & make me feel like an adult.

Ingredients (Recipe via Tyler Florence's Chocolate Pudding)
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/3 cup natural cocoa powder
  • 4 teaspoons cornstarch (i actually used potato starch - which worked well, you could probably use flour too)
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 3/4 cup whipping cream (optional)
  • 1 handful of nuts, chopped (I used almonds)
Make it!
  1. Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. 
  2. Remove from the heat.
  3. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. 
  4. Gradually whisk the hot milk into the egg mixture. 
  5. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. 
  6. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
  7. Pour the pudding into 6 small cups. 
  8. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set. I waited about 45 minutes - the pudding was still a little warm but oh so delicious.
  9. (OPTIONAL STEP) Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. 
  10. Serve each pudding with a dollop of whipped cream on top or your favorite chopped nuts, or both!


  1. what does non reactive mean? I'm an idiot. I could look it up, but its easier to ask you!

  2. Made it, loved it! Didnt have whole milk or enough 2% so finished it up with half & half I use in my morning coffee, love it! Could use egg whites to b the start of merinfue & use this recipe for chocolate pie filling

    1. good idea. let me know when you make your pie & i'll bring my fork! :)