Author Notes: From Sinfully Easy Delicious Desserts (Artisan 2012). —Alice Medrich
Serves: 6 to 8
Ingredients for the pudding:
cup (66 grams) sugar
cup (28 grams) unsweetened cocoa powder, preferably natural
tablespoons (17 grams) cornstarch
cups whole milk, divided
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
teaspoon pure vanilla extract
tablespoon dark rum (optional)
cup heavy cream for pouring, or lightly sweetened whipped cream or crème fraiche
4-ounce custard cups or ramekins, or 8 smaller cups
In This Recipe
- 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!