Easy Chocolate Pudding

Serves: 4

Fredy Murphy

1 January 1970

Based on User reviews:

50

Spice

55

Sweetness

48

Sourness

45

mins

Prep time (avg)

5

Difficulty

Ingredients:

2 cups

Whole Milk

1 cup

Sugar (confectioners')

4 tsps

Cornstarch

1 tsp

Salt (fine)

3 large

Egg Yolk

2 tsps

Pure Vanilla Extract

3 cup

Whipping Cream

Directions:

1

Put 1 1/2 cups of the milk, the sugar, and the cocoa in a non-reactive saucepan

2

Bring to a simmer, over medium-high heat

3

Remove from the heat

4

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl

5

Gradually whisk the hot milk into the egg mixture

6

Return to the saucepan to a medium-high heat, and cook, whisking constantly, until the pudding comes to a full boil

7

Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more

8

Pour the pudding into 6 small cups

9

Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set

10

Just before serving pour the cream into a chilled bowl

11

Whip the confectioners' sugar into the cream with a whisk or a hand held mixer, and continue beating until soft peaks form

12

Take care not to over beat the cream or it will be grainy

13

Serve each pudding with a dollop of whipped cream on top

14

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