If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: From Sinfully Easy Delicious Desserts (Artisan 2012). —Alice Medrich
Serves 6 to 8
Ingredients for the pudding:
- 1/3 cup (66 grams) sugar
- 1/3 cup (28 grams) unsweetened cocoa powder, preferably natural
- 2 tablespoons (17 grams) cornstarch
- 1/8 teaspoon salt
- 1 3/4 cups whole milk, divided
- 1/4 cup heavy cream
- 3 to 4 ounces (85 grams to 115 grams) dark chocolate (use the lesser amount for chocolate in the 66% to 70% cacao range and the larger amount for chocolate closer to 60%), very finely chopped
- 1 teaspoon pure vanilla extract
- 1 tablespoon dark rum (optional)
- 1 cup heavy cream for pouring, or lightly sweetened whipped cream or crème fraiche
- Six 4-ounce custard cups or ramekins, or 8 smaller cups
- Whisk the sugar, cocoa, cornstarch, and salt together in a heavy medium-sized saucepan. Add about 3 tablespoons of the milk and whisk to form a smooth paste. Whisk in the remaining milk and the cream.
- Using a silicone spatula or a wooden spoon, stir the mixture constantly over medium heat, scraping the bottom, sides, and corners of the pan, until the pudding thickens and begins to bubble at the edges, about 5 minutes.
- Continue to cook and stir for 1 minute, then add the chocolate and stir briskly until the chocolate is melted and the pudding is smooth, about 30 seconds longer.
- Remove from the heat and stir in the vanilla and rum, if using.
- Divide the pudding among the cups or ramekins. (I love skin on pudding, so I wouldn’t dream of pressing a piece of plastic wrap on the surface for later removal, and you needn’t tell me if you do.)
- Serve warm or at room temperature or chilled. The pudding can be covered and refrigerated for up to 3 days.
- Serve plain with poured cream or whipped cream or crème fraîche.
- This recipe is a Community Pick!