Best Chocolate Pudding (America's Test Kitchens)

The richest, creamiest chocolate pudding. Feel free to substitute low-fat milk for the whole milk, but expect a less rich final product.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  teaspoons vanilla extract
• 1  tablespoon  espresso powder (or instant coffee)
• 1⁄2 cup sugar
• 3  tablespoons  dutch process cocoa
• 2  tablespoons cornstarch
• 1⁄4 teaspoon salt
• 1⁄2 cup heavy cream
• 3  egg yolks
• 2 1⁄2 cups  whole milk
• 5  tablespoons unsalted butter
• 4  ounces bittersweet chocolate, finely chopped (60% cocoa)

Directions

1. Mix vanilla and espresso powder in a very small bowl.
2. In a large saucepan, whisk sugar, cocoa, cornstarch and salt until combined.
3. Whisk in heavy cream, egg yolks and whole milk over medium to medium-high heat. Bring to a strong SIMMER (should take five minutes) and let simmer for 30 seconds.
4. Add in butter, one tablespoon at a time, and finely chopped chocolate.
5. Stir in vanilla/espresso and incorporate.
6. Strain through a mesh strainer, into individual ramekins or bowls, or into a large bowl.
7. Cover surface with wax paper or parchment sprayed with Pam to prevent a skin from forming on the top of the pudding.
8. Chill for at least four hours.
9. Whisk pudding before serving.