Tartine Bakery’s Chocolate Pudding

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 12mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a fine-mesh sieve over a large heat-proof container.
  • In a saucepan, combine the milk and cream; heat to just under a boil.
  • Meanwhile, in a mixing bowl, combine the cornstarch and sugar; sift in the cocoa powder; whisk until blended.
  • In another bowl, whisk the eggs with the salt until blended, then add to the sugar mixture and whisk until well combined.
  • Slowly add half of the hot milk mixture to the egg mixture while whisking constantly.
  • Pour the combined egg mixture back into the pan with the rest of the milk mixture; cook over medium heat, whisking constantly, until the mixture has visibly thickened and reads 208° on a thermometer, should take about 5-7 minutes, depending on how cold your eggs are.
  • Immediately pour the contents of the pan through the sieve.
  • Add the chocolate and let the heat of the milk/egg mixture melt it.
  • When the chocolate has melted, blend with an immersion blender for a full 5 minutes until no lumps are visible.
  • Stop the blender and scrape down the sides of the container with a rubber spatula.
  • Immediately portion pudding into individual cups; let cool, and serve at room temperature, topped with whipped cream.
  • The pudding will keep, well covered, in the refrigerator for up to 4 days.
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