Chocolate Pudding

This is a good ol’fashioned American chocolate pudding. Don’t mistake it for a pot de creme, it’s not nearly that posh or elaborate. Instead this pudding is reminiscent of something your grandma would make. Corn starch is used over egg yolks to thicken the pudding which makes the recipe much more forgiving.┬áThe steps are simply measure, stir, and chill. Even if you think you are rubbish at desserts, I am sure you could russell this pudding up.Since this pudding is so easy to make, it’s worth elaborating on every now and then with different toppings. Try serving it with honeycomb, berries, or whipped cream. The last time I made macaroons, I whipped this pudding up to make the dessert more substantial. Try it, I’m sure it will become one of your dessert staples.

Serves 6

  • 1/4 cup corn starch
  • 1/2 cup sugar
  • pinch salt
  • 1 1/2 cups double cream
  • 1 1/2 cup milk
  • 2 tbsp coffee
  • 6 oz (170 g) semisweet chocolate chopped
  1. Put a pot of water on to boil. Once it reaches a boil, reduce the heat to a simmer.
  2. Measure out and mix the cream and milk.
  3. Add the coffee (or any other flavouring you may want like hazelnut or mint extract) and give it a stir.
  4. In a large, heat-proof bowl that will fit on top of your pot of boiling water, mix together the sugar and corn starch.
  5. Put the boil on top of the simmering pot and slowly add the milk whisking constantly.
  6. Continue to whisk the mixture over the heat until it thickens.
  7. Once the mixture is thick enough to coat the back of a spoon, add the chopped chocolate.
  8. Keeping the bowl over the heat, stir in the chocolate until it melts and another minute longer.
  9. Transfer the pudding to a measuring cup. This makes it much easier to pour into cups.
  10. Pour the pudding into 6 ramekins or small tumblers.
  11. Cover the puddings with plastic wrap.
  12. Chill in the fridge for at least 3 hours or up to a week (don’t worry, they won’t last that long).
  13. Enjoy :)
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