Chocolate Pudding

The New Year is here and that means a lot of us are trying to eat healthier and undo some of the holiday naughtiness that may have occurred 🙈 but everything in moderation. You need to treat yourself once in a while and we all need a little chocolate in our lives…Amirite? This dessert is perfect because you’ll have a small satisfying portion and not have to feel guilty about it.

This homemade chocolate pudding is easy to make! You know exactly what ingredients are going into it and it tastes so much better than any store-bought variety you can find. It’s silky, smooth and has an amazingly rich chocolate flavor. If you like chocolate, you’re going to love this. Finish with a little whipped cream, chocolate shavings, or a pinch of flaked sea salt —>YUM!

Let’s dig in!

Place chocolate, butter and vanilla extract in a blender and set aside. Don’t turn it on just yet. Patience grasshopper.

Whisk together 1 whole egg and 2 egg yolks. Set aside.

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.

Pour 1/4 cup of the chocolate mixture into the eggs, whisking constantly to temper the eggs. We don’t want to scramble them. Now we can pour the eggs into the saucepan with the rest of the chocolate mixture.

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. Blend until smooth.

Pour into small ramekins. This way your dessert is perfectly portioned.

Cover with plastic wrap and pop in the refrigerator for at least 4 hours.

Enjoy your little cup of heaven ❤️️

Chocolate Pudding

Author: Sarah 'n Spice

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

Place chocolate, butter and vanilla extract in a blender and set aside. Don't turn it on just yet.
Whisk together 1 whole egg and 2 egg yolks. Set aside.
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.
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.
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.
Pour into small ramekins, cover with plastic wrap and pop in the refrigerator for at least 4 hours.
Enjoy your little cup of heaven!