Adapted from: Tyler Florence
Serves: 4-5
Prep time: 25 min
Cook time: 20 min
Rest time: 4 hours
Ingredients:
240 ml (2 cups) whole milk, divided
3 large egg yolks
2 tsp vanilla extract
1/4 tsp fine grain salt
4 tsp cornstarch / cornflour
1/2 cup sugar
1/3 cup natural cocoa powder
whipping cream, to serve
(optional) cinnamon or food-grade lavender or cocoa shavings
2 tsp vanilla extract
1/4 tsp fine grain salt
4 tsp cornstarch / cornflour
1/2 cup sugar
1/3 cup natural cocoa powder
whipping cream, to serve
(optional) cinnamon or food-grade lavender or cocoa shavings
If you like pudding and you need a chocolate fix, this is it--this recipe is so chocolaty, you might find yourself turning into a chocolate human. I'll save you my musings about Harvey, Frank, and the Easter bunny.
This rich pudding is easy to make with ingredients you (hopefully) already have on hand. As I reflect, I wonder if using coconut cream could make this recipe dairy-free... I think this will have to be an experiment in the near future... Or let me know if you try it!
Lumps = unenjoyable when it comes to puddings and custards so a few tips to prevent them:
a) Sift the dry ingredients (in this case: cocoa powder and cornstarch/cornflour) prior to mixing in with liquids
b) Whisk the wet and dry ingredients whilst incorporating together and be sure to dissolve any obvious lumps.
c) When pudding is still warm and ready to set, run it through a sieve before pouring into the serving dish(es). The pudding photographed for this recipe did not run through a sieve, for reference (it turned out pretty great!).
When the pudding is setting/chilling, tightly seal the top of the dish(es) with plastic wrap, otherwise the top will grow a "skin". If you're not fussed about the presentation, lower the plastic wrap onto the top of the pudding to prevent condensation pooling on top of the pudding. Otherwise, covering the top of the container will do, just fine.
I like to lightly sweeten my whipping cream by adding a small amount of icing / powdered sugar and a drop or two of vanilla extract. Do whatever suits you!
I was gifted some lavender buds by a friend. They were the perfect way to bring this pudding to the next level. It was the right move (a little bit goes a long way).
Ingredients:
240 ml (2 cups) whole milk, divided
3 large egg yolks
2 tsp vanilla extract
1/4 tsp fine grain salt
4 tsp cornstarch / cornflour
1/2 cup sugar
1/3 cup natural cocoa powder
whipping cream, to serve
(optional) cinnamon or food-grade lavender or cocoa shavings
2 tsp vanilla extract
1/4 tsp fine grain salt
4 tsp cornstarch / cornflour
1/2 cup sugar
1/3 cup natural cocoa powder
whipping cream, to serve
(optional) cinnamon or food-grade lavender or cocoa shavings
Directions:
1. In a medium bowl, whisk 120 ml (1/2 cup) milk, egg yolks, vanilla, salt, and cornstarch. Set aside.
2. In a nonreactive saucepan on medium-high heat, add 355 ml (1.5 cups) of milk, the sugar, and cocoa and whisk constantly until it reaches a simmer.
3. Once the milk is simmering, remove from heat and gradually whisk the hot milk into the egg mixture, being careful not to go too fast (and accidentally create scrambled eggs).
4. Once the mixtures are well-incorporated, return the chocolate mixture to the saucepan and cook over medium-high heat, whisking constantly until the pudding reaches a full boil.
5. Reduce the heat to maintain a simmer, whisking constantly until pudding thickens, about 2-3 minutes. It does not have to be 'pudding thick'; somewhere between thick liquid and pudding-thick. It will solidify further in the fridge.
6. Pour pudding into 4-6 small cups or a medium sized serving dish. Cover with plastic wrap and refrigerate 4+ hours.
7. At the time of serving, whip the whipping cream to soft peaks and serve dollops on top of pudding. Add a dash of cinnamon, lavender buds, or cocoa shavings for presentation (and yum factor) if desired.
1. In a medium bowl, whisk 120 ml (1/2 cup) milk, egg yolks, vanilla, salt, and cornstarch. Set aside.
2. In a nonreactive saucepan on medium-high heat, add 355 ml (1.5 cups) of milk, the sugar, and cocoa and whisk constantly until it reaches a simmer.
3. Once the milk is simmering, remove from heat and gradually whisk the hot milk into the egg mixture, being careful not to go too fast (and accidentally create scrambled eggs).
4. Once the mixtures are well-incorporated, return the chocolate mixture to the saucepan and cook over medium-high heat, whisking constantly until the pudding reaches a full boil.
5. Reduce the heat to maintain a simmer, whisking constantly until pudding thickens, about 2-3 minutes. It does not have to be 'pudding thick'; somewhere between thick liquid and pudding-thick. It will solidify further in the fridge.
6. Pour pudding into 4-6 small cups or a medium sized serving dish. Cover with plastic wrap and refrigerate 4+ hours.
7. At the time of serving, whip the whipping cream to soft peaks and serve dollops on top of pudding. Add a dash of cinnamon, lavender buds, or cocoa shavings for presentation (and yum factor) if desired.
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