They're coming on strong lately. Hankerings.
I get a lot of those nights. The ones where I must have something chocolate and something creamy. Ice cream is not an option because I gave it up for lent. So think, Christina, THINK!
In desperate moments I've mixed cocoa powder and honey into Greek yogurt. Very nice, but not it. Chocolate milk - nope! Chocolate milk shake - good but not substantial enough.
But this. THIS. Creamy, sweet, dark chocolaty... and it comes together in less than 10 minutes. That ticks all the boxes.
It looks quite cute served in these small mason jars. They're my favourite.
The most important step - premixing the cornstarch and sugar. This ensures lump-free custard and silky smooth results. The sugar helps to disperse the starch molecules. From thereon out it's smooth sailing.
You'll be making this over and over again.
I'll leave you to it.
big love
xo Christina
Rich Dark Chocolate Pudding
Ingredients
- 4 oz 113g dark chocolate, coarsely chopped
- 3 tablespoon 40g granulated sugar
- 2 tablespoon 16g corn starch
- 1 cup 240ml whole milk
- 1 large egg well beaten
- ½ teaspoon vanilla extract
- pinch of salt
- 1 tablespoon butter optional
Instructions
- Place dark chocolate in a medium heatproof bowl and set aside.
- In a small saucepan, whisk together sugar and corn starch so there are no lumps. Gradually whisk in about half of the milk until smooth. Whisk in remaining milk and then place over medium-low heat and whisk constantly until the mixture reaches a gentle simmer and some bubbles appear at the surface, about 8-10 minutes.
- Whisk egg well in a small bowl and then very gradually add some of the hot thick milk mixture while whisking constantly. Add about half of the mixture. Then, off the heat, gradually whisk this egg mixture back into the milk mixture in the saucepan until smooth. Return to low heat and bring to a boil while whisking. Once at a boil, cook for 1 minute.
- Pour the hot mixture into a bowl with the dark chocolate. Let stand for a minute and then stir until smooth and the chocolate is melted. Stir in vanilla and salt and a bit of butter if you wish for extra lush. Serve warm, or place plastic wrap directly on the surface of the pudding and refrigerate until set, about 1 hour.
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