Recipe by Juenessa
From Barefoot Contessa Parties! cookbook. The following is Ina's introduction to the recipe: Remember My-T-Fine chocolate pudding? It's the ultimate comfort food. Well, I like to take something familiar and bump up the flavor with high-quality ingredients. This pudding gets its flavor from good cocoa powder and imported semisweet chocolate. It's the real thing and, surprise!, it's not much harder to make than the packaged kind, and it's sooooo much better.
Top Review by Kittencal@recipezazz
This is good but for my taste it needs a little more chocolate, if you like really thick puddings then this is a great recipe to make, it is also very rich so a little goes a long way, also I added in a little more sugar than called for, thanks for sharing hon...Kitten:)
- 6 extra-large egg yolks
- 1⁄2 cup sugar
- 1⁄4 cup cornstarch
- 3 tablespoons very good cocoa powder
- 1 pinch salt
- 2 cups milk
- 1 ounce very good semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 1⁄2 teaspoons pure vanilla extract
- 2 tablespoons heavy cream
Directions See How It's Made
- Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed.
- On low speed, add the cornstarch, cocoa powder, and salt.
- Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture.
- Combine well, then pour the mixture back into the pan.
- Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened.
- If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.
- Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
- Pour into serving bowls.
- Place plastic wrap directly on the top of the pudding (to prevent a skin on top of pudding), and chill thoroughly.