Prep 15 mins
Cook 0 mins
This comes together in about the same time it takes to make pudding from a box and tastes infinitely better. It's my slightly lower-fat version of the Chocolate Pudding in the Best Recipe Cookbook. You can use more or less high-fat dairy products as you wish, but the richness of the final product will be affected.
- 2 tablespoons cocoa powder
- 2 tablespoons cornstarch
- 2⁄3 cup sugar
- 1⁄4 teaspoon salt
- 1 cup half-and-half
- 3 large egg yolks
- 2 cups 2% low-fat milk
- 6 ounces semisweet chocolate
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- Melt chocolate in a saucepan or in the microwave and allow to cool slightly.
- Sift cocoa, corn starch, sugar and salt together in a large, heavy-bottomed saucepan.
- Slowly whisk in the half and half, then the egg yolks, then the milk.
- Stir in the chocolate (it will look curdled and clumped, but will melt together with cooking).
- Bring mixture to a boil over medium-high heat, whisking constantly and scraping the sides and bottom of the pot.
- A splatter screen might be helpful here if your pot is not very deep.
- As the pudding reaches the boiling point it will darken and thicken.
- When it boils, reduce heat to medium and stir with a wooden spoon for about two minutes, until it has reached the appropriate pudding consistency.
- Stir in butter and vanilla.
- Serve warm or chilled.