Chocolate Pudding
[Photo credit: Alex Paternostro]
by Seth Paternostro
October 25, 2021
When I was a freshman and sophomore in college, my university had a program at the student center called “late meal.” I loved it. (There was also “drunk meal,” but that was different.) I would rush from lunch to get my piles of puddings, stacks of jalapeno chips, and a finite number of peanut butter cookies before class. I only missed out once, when I was too sick to leave my bed and run from the farthest residential college just before closing. I cried all night.
Not.
Serves 6
Total time
30 minutes, plus chilling
Equipment:
cutting board, chef’s knife or cleaver, medium saucepan, measuring cups and spoons, mixing bowls, fine mesh strainer, whisk, silicone spatula, ramekins (if desired), plastic wrap
Tableware:
bowls and spoons
Ingredients
2 cups whole milk
2 tbsps cornstarch (25 grams)
¾ cup sugar
2 tbsps cocoa powder
6 egg yolks
1 tsp vanilla extract
4 tbsps unsalted butter, cold
4 ounces milk chocolate
Kosher salt, as needed
Instructions
Set out all equipment, tableware, and ingredients.
Over medium-low heat, bring the milk to a light simmer in the saucepan.
Chop the chocolate into very small pieces.
Chop the butter into cubes, and place in a mixing bowl with the chocolate, then set the fine mesh strainer over the bowl.
In another bowl, whisk together the sugar, cornstarch, cocoa powder, and a pinch of salt, then add the egg yolks. Thoroughly combine.
Pour a third of the hot milk into the egg mixture while whisking, then combine with the rest of the milk in the pan over medium-low heat.
Stir constantly with the spatula until thickened, scooping the edges of the pan occasionally to avoid scorching.
Strain the mixture into the prepared bowl, add the vanilla extract, then stir until the butter and chocolate are fully melted and incorporated into the pudding.
Pour into ramekins if desired.
Let cool, then refrigerate covered until chilled and fully set.
NUTRITION FACTS:
Calories 387 Total Fat 20.7g (27%) Saturated Fat 12.1g (60%) Cholesterol 243mg (81%) Sodium 111mg (5%) Total Carbohydrate 45.4g (17%) Dietary Fiber 1.2g (4%) Total Sugars 39.2g Protein 7.2g Vitamin D 56mcg (280%) Calcium 154mg (12%) Iron 1mg (7%) Potassium 254mg (5%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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