Chocolate Pudding

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 324
• Protein: 9 g
• Carbs: 39 g
• Fat: 15 g

Ingredients

• 500 ml Whole milk
• 100 g White sugar
• 30 g Unsweetened cocoa powder
• 25 g Corn starch
• 2 piece Egg ( yolks only )
• 30 g Minimum butter sweet
• 1 tsp Vanilla extract
• 1 pinch Gray sea salt

Instructions

1. Mixing dry ingredients

   In a heavy-bottomed saucepan, mix the sugar, cocoa, cornstarch, and a pinch of salt. Whisk dry to break up any cocoa lumps.

2. Adding milk

   Gradually pour in the milk while whisking continuously to obtain a smooth base. Add the egg yolks and mix well.

3. Cooking and thickening

   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. Finishing touches

   Remove from heat. Stir in the butter and vanilla extract. Mix until the butter is completely melted and the cream is smooth.

5. Resting

   Pour into ramekins. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool before refrigerating.

Chef's tips

• 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.

Storage

Can be kept for 3 days in the refrigerator, always covered with wrap to avoid picking up odors.