Recipe by sofie-a-toast
This pudding is one of the best I've ever had. It is extremely rich and decadent. On top of that, it's pretty low in fat (much healthier than what you'd buy at the store) and pretty simple to make. It comes from Didi Emmons who says: "The consistency is creamy and smooth, like that of Jell-O chocolate pudding I loved as a child, but the flavor is far superior."
Top Review by AZPARZYCH
Great pudding, thick and very chocolately! Made as written without the optional alcohol. DH ate half the batch on his own! Will make again and put it in a pie... Made for ZWT8.
- 709.77 ml low-fat milk, divided
- 59.16 ml cornstarch or 73.94 ml arrowroot
- 1 egg yolk
- 1 egg
- 118.29 ml plus 2 tablespoons sugar
- 29.58 ml good quality cocoa, preferably Dutch-processed
- 85.04 g unsweetened chocolate, cut into small pieces
- 113.39 g semisweet chocolate or 113.39 g bittersweet chocolate, cut into small pieces
- 9.85 ml vanilla extract
- 14.79 ml brandy (optional) or 14.79 ml Grand Marnier (optional)
- whipped cream (optional)
Directions See How It's Made
- In a small bowl, combine 1/2 cup milk with the cornstarch and whisk well. Add the yolk, egg, sugar, and cocoa and whisk well.
- In a large, heavy saucepan, heat the remaining 2 1/2 cups milk over med-high heat until it begins to boil. Then pour about half of the milk into the cornstarch mixture, stirring all the time. Pour the mixture back into the saucepan. Place the pan over low heat, and whisk constantly for about 5 minutes, until the pudding thickens. The pudding should get very thick, like yogurt.
- Remove the pan from the heat and add the chocolate pieces, vanilla, and alcohol if you like. Stir until chocolate is melted.
- Ladle the pudding into mugs or ramekins and chill at least 1 1/2 hours. Serve it cold, topped with whipped cream if you like.