Рецепт Easy Homemade Dark Chocolate Pudding
Easy Homemade Dark Chocolate Pudding
April 21, 2014 by Jelli 1 Comment
I made and photographed this easy homemade dark chocolate pudding in one nap time period. You guys, that’s bogus! It usually takes me a few hours to put together recipe posts for you, but today’s creamy pudding came together so fast I even got the dishes done before my two kids woke up from their naps.Whip this up during nap time and you can sneak a few spoonfuls of molten chocolate pudding right from the pan and no one will ever be the wiser. I know my kids aren’t the only ones who beg for samples the second they hear a food package opening. Am I right? I almost swear my toddler can hear a chocolate bar wrapper all the way down the block.This velvety pudding blows boxed pudding mix out of the water. Growing up, I never knew pudding could be made any other way than by following the Jello pudding box instructions. My first homemade pudding experience changed my life and my jeans size! So so good, guys! Why had my mother never let me in on this as a kid? Mind blown.Gobs of dark, earthy cocoa powder, a smidgen of brown sugar, and a pat of butter make this silky dark chocolate pudding shine. Of course, we’ve got to finish it off with whipped cream too. It just makes it so much prettier, don’tcha think? I added a complementary crunch factor to my pudding cups with chocolate hazelnut wafers, my new favorite cookie addiction. So glad these cookies don’t go on sale often! Savor your kids’ next nap time and stir up a batch of dark chocolate pudding. If you finish off the entire batch, your secret’s safe with me!
Easy Homemade Dark Chocolate Pudding
Ingredients
- 2 tbsp. corn starch
- ⅛ tsp. salt
- ⅓ c. cocoa powder
- ⅓ c. brown sugar
- 2 egg yolks
- 2 c. milk
- 2 tbsp. butter
- 2 tsp. vanilla extract
Instructions
Whisk corn starch, salt, cocoa, and brown sugar together in a small saucepan.
In a bowl combine milk and eggs and whisk to combine. Pour this into the saucepan and place over medium heat, whisking constantly until mixture comes to a boil.
Boil 1 minute and remove from heat. Stir in butter and vanilla extract. Serve warm or chill. To avoid pudding forming a skin on top as it cools, gently smooth a piece of plastic wrap over the surface of the pudding. Serve warm or chilled with a dallop of whipped cream and crunchy cookies.
Store refrigerated in an airtight container no more than a couple days.
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Dream in chocolate. Check out more satisfying chocolate desserts:
Tell me: What’s your favorite pudding flavor? Which pudding would you like me to whip up next?
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