Chocolate Pudding
Ingredients
- 500 mlWhole milk
- 100 gWhite sugar
- 30 gUnsweetened cocoa powder
- 25 gCorn starch
- 2 pcEgg (yolks only)
- 30 gUnsalted butter
- 1 tspVanilla extract
- 1 pinchGray sea salt
Method
A smooth cream that generously coats the spoon. The intense cocoa flavor is balanced by the richness of whole milk and a touch of vanilla.
- 1
In a heavy-bottomed saucepan, mix the sugar, cocoa, cornstarch, and a pinch of salt. Whisk dry to break up any cocoa lumps.
- 2
Gradually pour in the milk while whisking continuously to obtain a smooth base. Add the egg yolks and mix well.
- 3
Heat over medium heat. Stir constantly with a spatula. As soon as the mixture starts to boil, it will thicken and become glossy. The cream should coat the spoon.
- 4
Remove from heat. Stir in the butter and vanilla extract. Mix until the butter is completely melted and the cream is smooth.
- 5
Pour into ramekins. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool before refrigerating.
Frequently asked questions
How do you get this dish right?
- Use whole milk for maximum creaminess; skim milk will result in a texture that is too thin.
- Never stop stirring during cooking to prevent the starch from sticking to the bottom of the pan.
How long does this dish keep?
Can be kept for 3 days in the refrigerator, always covered with wrap to avoid picking up odors.
