Chocolate Pudding
These homemade chocolate pudding are smooth, and wonderfully silky, with an intense chocolate flavor. They are quick to prepare and made without eggs.
Servings: 5 small jars
Prep time: 10 minutes
Cook time: 8–10 minutes
Chill time: Minimum 2 hours
Ingredients
500 g whole milk
50 g sugar
40 g unsweetened cocoa powder
10 g cornstarch
45 g dark chocolate, ideally 60–70% cocoa
55 g heavy cream
Equipment
Medium saucepan
Whisk
Mixing bowl
Kitchen scale
5 small jars or ramekins, approximately 100–120 ml each
Instructions
In a mixing bowl, whisk together the sugar, cocoa powder, and cornstarch until evenly combined. This helps distribute the cornstarch and prevents lumps from forming when it is added to the milk.
Pour the milk into a saucepan and heat over medium heat until hot and steaming, but do not bring it to a vigorous boil.
Gradually whisk the sugar, cocoa, and cornstarch mixture into the hot milk. Continue cooking over medium-low heat, whisking constantly and making sure to reach the bottom and corners of the saucepan. The mixture will gradually thicken. It should become a smooth, fluid cream that lightly coats the whisk. As soon as the mixture reaches a gentle boil, continue cooking for 2 minutes, whisking constantly. The cream should now be smooth, glossy, and thick, while still being softer than a pastry cream.
Remove the saucepan from the heat. Add the chopped dark chocolate and stirring.
Add the heavy cream and mix until completely smooth and homogeneous.
Immediately divide the chocolate cream between the jars. Let them cool for a few minutes, then cover. Refrigerate for at least 3–4 hours. Serve chilled.
Mathilde's Tips
Use unsweetened cocoa powder. Sweetened cocoa will change the balance of the recipe and make the creams noticeably sweeter.
Keep whisking while the cream thickens. Cornstarch thickens quickly once heated, so constant whisking prevents the mixture from sticking to the bottom or forming lumps.
Start the 2-minute cooking time once the cream begins to boil. If it is not cooked long enough, the cream may remain too loose.
Don't judge the consistency while the cream is still hot. It will seem fairly soft when you first remove it from the heat. The chocolate and cornstarch will continue to firm up as the cream chills.
Storage
Store the chocolate creams covered in the refrigerator for up to 3 days.
Can I freeze the chocolate pudding ?
I don't recommend freezing them. Freezing and thawing can affect the structure of the cornstarch and result in a slightly watery or less smooth texture.