American
Stovetop Dark Chocolate Pudding
Cocoa and bittersweet chocolate deepen this stovetop custard, while egg yolks and cornstarch set it into spoonable pudding with a satin surface and clean finish.
6 servings · 12 minutes prep · 12 minutes cook
Ingredients
Chocolate Custard
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon Diamond Crystal kosher salt
- 2 1/2 cups whole milk
- 3 large egg yolks
- 4 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
To Finish
- 1/2 cup lightly sweetened whipped cream, optional, for serving
Directions
Temper the Custard
- Whisk the sugar, cocoa, cornstarch, and salt in a saucepan. Slowly whisk in 2 cups of the milk until smooth, then bring just to steaming over medium heat.
- Whisk the yolks with the remaining 1/2 cup milk in a bowl. Slowly whisk in about 1 cup of the hot cocoa mixture, then pour the tempered yolks into the saucepan while whisking.
Boil and Enrich
- Cook over medium heat, whisking and sweeping the corners, until large bubbles break the surface. Continue at a controlled boil for 1 minute. Remove from the heat.
- Add the chocolate, butter, and vanilla. Stand 1 minute, then stir until completely smooth.
Strain and Chill
- Pass the pudding through a fine-mesh strainer into a shallow heatproof bowl. Press parchment directly on the surface and cool for 20 minutes, until heavy steam subsides, then refrigerate until cold and set, at least 2 hours.
- Stir gently once, divide among six small bowls, and add the optional whipped cream immediately before serving. Cover and refrigerate at 40°F (4°C) or below for up to 4 days; discard pudding held at room temperature for more than 2 hours.
