Classic Chocolate Pudding

  • 11 Aug - 17 Aug, 2018
  • Mag The Weekly
  • Cookery


· 2½ cups whole milk

· ½ cup granulated sugar

· 1/3 cup unsweete-ned cocoa powder

· 2tbsp cornstarch

· 4oz. semi-sweet chocolate, chopped, plus more for garnish

· 2tsp pure vanilla extract

· Salt

· 2tbsp unsalted butter

· 1 cup whipping cream

· ¼ cup icing sugar


Whisk milk, granulated sugar, cocoa and cornstarch constantly in a medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, for about eight minutes. Reduce heat to medium, and continue to whisk, until the mixture thickens to the consistency of a light gravy, for six to seven minutes more. Stir in chopped chocolate, vanilla and a pinch of salt, and continue to whisk until chocolate has melted and pudding is thick and creamy, for about two minutes more. Remove the pudding from the heat, add butter and stir until it has melted. Divide pudding evenly into six to eight ounce ramekins, cover with plastic wrap and refrigerate for four hours, or overnight until cold and fully set. Before serving, pour the cream and icing sugar into a chilled bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, for two to three minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish.