Chocolate Pudding
 
 
Author:
Serves: 8
Ingredients
  • 1 whole egg, plus 2 egg yolks
  • 6 ounces bittersweet chocolate chips (I used Ghirardelli)
  • 2 tablespoons unsalted butter, at room temperature
  • 1½ teaspoons vanilla extract
  • 2 ½ cups whole milk
  • ½ cup heavy cream
  • ⅓ cup brown sugar
  • 2 tablespoons good quality unsweetened cocoa powder (I used Ghirardelli again!)
  • 2 tablespoons cornstarch
  • ¼ teaspoon kosher salt
Instructions
  1. Place chocolate, butter and vanilla extract in a blender and set aside. Don't turn it on just yet.
  2. Whisk together 1 whole egg and 2 egg yolks. Set aside.
  3. In a saucepan add milk, cream, brown sugar, cocoa, cornstarch and salt. Whisk it all together. Bring to a boil over medium-high heat while whisking. Let bubble for 1 minute and pull off heat. Don't over boil it or the mixture won't thicken properly.
  4. Pour ¼ cup of the chocolate mixture into the eggs, whisking constantly to temper the eggs. We don't want to scramble them. Pour the egg mixture into the saucepan with the rest of the chocolate mixture.
  5. Turn heat on low, whisking constantly, until it starts to barely simmer. As soon as you see a bubble you're done. Pour the warm mixture right into the blender with the chocolate chips, butter and vanilla extract from earlier. Blend until smooth.
  6. Pour into small ramekins, cover with plastic wrap and pop in the refrigerator for at least 4 hours.
  7. Enjoy your little cup of heaven!
Recipe by Sarah 'n Spice at https://sarahnspice.com/chocolate-pudding/