If you enjoy a dessert that is easy and PACKED with rich flavor, ya gotta try this one. I love my coffee black and strong, whiskey complex, and, now, my chocolate pudding decadent and stimulating (a holiday cheat for me).
I shigged the base recipe off the Internet, then made changes to improve the flavor. Gentlemen, my wife went nuts over this.
Quick, easy, and satisfying in many, many ways.
Homemade Bittersweet Decadent Chocolate Pudding
PREP 10 minutes
COOK 10 minutes
TOTAL 20 minutes
SERVINGS 8
WOW, oh wow! Rich and decadent. I have NEVER tasted a pudding packed with such intense chocolate flavor. Best after only 10 minutes of cooling, but still rich after refrigeration and a garnish of whipping cream.
Ingredients
1 cup sugar
⅔ cup Dutch process cocoa
⅓ cup cornstarch
¼ tsp salt
1 tsp instant espresso powder
4 ½ cups whole milk
4 tablespoons butter
1 ½ teaspoon pure vanilla extract
Directions
In a saucepan, combine sugar, cocoa powder, cornstarch, salt, and espresso powder. Mix well. Add in cold milk, whisk until combined. The powder that floats on top will eventually blend into the mixture.
Turn heat to medium, whisking constantly. It will start to thicken around the 8-9 minute point. Continue whisking until the mixture reaches a gentle boil. Allow to boil for 1 minute while whisking constantly.
Remove from heat and whisk in butter and vanilla.
Cover pan with cracked cover and allow mixture to cool ten minutes before serving for those who like hot pudding, otherwise cool completely.
Serve hot, warm, and/or chilled.
I shigged the base recipe off the Internet, then made changes to improve the flavor. Gentlemen, my wife went nuts over this.
Quick, easy, and satisfying in many, many ways.
Homemade Bittersweet Decadent Chocolate Pudding
PREP 10 minutes
COOK 10 minutes
TOTAL 20 minutes
SERVINGS 8
WOW, oh wow! Rich and decadent. I have NEVER tasted a pudding packed with such intense chocolate flavor. Best after only 10 minutes of cooling, but still rich after refrigeration and a garnish of whipping cream.
Ingredients
1 cup sugar
⅔ cup Dutch process cocoa
⅓ cup cornstarch
¼ tsp salt
1 tsp instant espresso powder
4 ½ cups whole milk
4 tablespoons butter
1 ½ teaspoon pure vanilla extract
Directions
In a saucepan, combine sugar, cocoa powder, cornstarch, salt, and espresso powder. Mix well. Add in cold milk, whisk until combined. The powder that floats on top will eventually blend into the mixture.
Turn heat to medium, whisking constantly. It will start to thicken around the 8-9 minute point. Continue whisking until the mixture reaches a gentle boil. Allow to boil for 1 minute while whisking constantly.
Remove from heat and whisk in butter and vanilla.
Cover pan with cracked cover and allow mixture to cool ten minutes before serving for those who like hot pudding, otherwise cool completely.
Serve hot, warm, and/or chilled.