Pudding is big in China. I’m talking tropical mango, lychee, every-color-of-the-rainbow big. All of that is really great, but I’ve always been a simple chocolate pudding kind of girl, and last I checked, the B in Roy G. Biv didn’t stand for brown.
So simple chocolate pudding is what I craved while I was away and simple chocolate pudding is exactly what I made when I returned.
I’d been meaning to give this recipe from Real Simple a try, but never got around to it. I’m not sure why, because it took all of 15 minutes to whip up, but better late than never (something I seem to be saying a lot these days). I’m just glad the recipe survived the many refrigerator-door cleanups since I first laid eyes on it over a year ago. I knew I kept it for a good reason.
The next time I make this, and there will be a next time, I’ll be using milk chocolate instead. I like my puddings sweet. It’s the Chinese in me, which as it happens is all of me. Enjoy!
- 1/4 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons unsweetened cocoa powder
- pinch sea salt
- 2 cups whole milk
- 4 large egg yolks
- 3 ounces semisweet or milk chocolate, chopped
- 2 Tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon pure vanilla extract
- whipped cream, for serving
- Set a fine-mesh sieve over a medium bowl.
- In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Gradually whisk in the milk, then the egg yolks.
- Cook the milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, 7 to 8 minutes. Continue to cook, whisking, for 1 minute more. Remove from heat and pour through the sieve into the bowl, pushing the mixture through gently with a rubber spatula or spoon.
- Add the butter and chocolate and stir until melted. Mix in the vanilla.
- Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days.
- Before serving, gently stir the pudding to loosen it. Top with whipped cream and shaved chocolate.