Chocolate Pudding

This time of year, dessert at my house doesn’t amount to much more than a bowlful of strawberries or slices of stonefruit. Maybe I’ll add a dollop of cream or some sandy (likely storebought) cookies on the side, but why bother fussing with candy-sweet, juicy spring fruit? It’s pretty perfect already.

So yes, fresh late-spring fruit is a beautiful thing, but there are just some days, friends, when only dark chocolate is gonna do the trick. (Those I need chocolate and I need it NOW days. You know the ones.) I’ve got lovely recipes for mousse and pôt de crème, all delicious, but after one batch I doubt I’ll ever stray from Alice Medrich’s lush chocolate pudding recipe. This childhood favorite isn’t much more trouble to prepare than the Cosby-sweatered box variety (mix all together on the stove, pour into containers, chill) but with the dark depth of bittersweet chocolate and just the right note of sweetness, Alice’s recipe yields a rich, grownup flavor and creamy, spoonable texture that’s worthy of any dinner party or epic chocolate craving.

Chocolate Pudding
adapted from Sinfully Easy Delicious Desserts by Alice Medrich, 2012; serves 6

  • 1/3 C granulated sugar
  • 1/3 C cocoa, either natural or Dutch-processed
  • 2 Tbsp cornstarch
  • 1/8 tsp salt
  • 1 3/4 C whole milk
  • 1/4 C heavy cream
  • 3 oz bittersweet chocolate (about 65-70% cacao), finely chopped
  • 1 tsp vanilla extract

In a medium saucepan, whisk together the first four ingredients. Whisk in the cream to make a thick paste. Add the remaining milk. Warm over medium heat, stirring constantly with a (heat-proof) spatula or wooden spoon and paying extra attention to the corners and sides of the pot to avoid scorching the mixture. Keep stirring until the mixture thickens and starts to bubble at the edges, about five minutes total.

Stir in the finely chopped chocolate until melted and smooth, about 30 seconds or so. (You may want to switch back to the whisk.) Take off the heat and stir in the vanilla. Divide the pudding among individual ramekins (I used 4-oz sized) or pretty demitasse cups. Cover each ramekin with a small square of plastic wrap, pressing into the pudding to keep a skin from forming. Chill at least one hour, or up to three days. Serve with lightly whipped cream.

Note: if your chocolate has a cacao percentage closer to 60%, use an additional ounce (4 oz total). Purchase a half-pint of whipped cream and you’ll have enough for the recipe and a batch of whipped cream to serve on the side.

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About scarpettakate

Scarpetta Dolcetto celebrates simple, seasonal, scratch home cookery.
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8 Responses to Chocolate Pudding

  1. Ruth D says:

    Y-U-M-M-Y!!! I can’t wait to get home and make this! Thanks so much for feeding us chocoholics.

  2. Lovely – I’m on a real chocolate kick at the moment.

  3. thanks for this ~ i’m new to the pudding thing and look for non-gelatin options

  4. omeletta says:

    Love it!! Had the exact same craving for dark chocolate pudding a few days ago, what are the odds? 🙂 No heavy cream in my recipe though, so I’ll definitely try this one to see the difference. I’m sure it’s impossible to try too many different types of chocolate puddings. 🙂 Loved this post!

  5. Christine Lee says:

    We made this last night – it was so easy and delicious! My only question is how did you get your pudding to look so nice! I had pudding on the top of the little ramekins and then I couldn’t get the saran wrap to create a smooth seal on top. But once you put whip cream on top, no one can see and the pudding was fantastic. Thanks Kate!

    • I told you it was easy! 🙂

      Don’t fill the ramekins all the way, then press the plastic wrap into the pudding. I used a damp paper towel to clean up the rims, and smoothed the pudding with a spoon to get rid of the little bubbles & wrinkles from the plastic. But you’re right, whipped cream takes care of everything!

  6. Pingback: Grilled Summer Vegetable Salad | scarpetta dolcetto

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