This is a dense chocolate pudding as opposed to a ready-made “loose” one you might buy at the grocery store. Because of the rich quality, it does well when cut with a bit of whipped cream for serving. If you don’t like a skin on the top of your pudding, cover the surface with plastic wrap or rounds of parchment while still warm. This pudding can be made one or two days ahead, but keep it covered so it doesn’t pick up other flavors from the refrigerator.
Ingredients
- 6 ounces semisweet chocolate, chopped
- ¾ cup heavy cream
- ½ cup whole milk
- 4 large egg yolks
- ⅓ cup sugar
- 1 teaspoon pure vanilla extract
- Pinch of fine salt
- Classic Whipped Cream, for serving (optional)
How to Make It
- Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the egg yolks, sugar, vanilla, and salt.
- Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.
- Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours. Serve with whipped cream, if desired.
