Salted Chocolate Pudding
 
Prep time
Cook time
Total time
 
Adapted from the NY Times: https://cooking.nytimes.com/recipes/1020708-salted-chocolate-pudding-with-whipped-sour-cream
Author:
Recipe type: Dessert
Serves: 10-12
Ingredients
  • 8 ounces bittersweet chocolate (65 to 70 percent), finely chopped
  • 3 cups heavy cream
  • 3 cups whole milk
  • ⅓ cup cocoa powder
  • 1½ cups granulated sugar
  • 6 large egg yolks (Save the whites to make meringue cookies)
  • ⅓ cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
Instructions
  1. Whisk the heavy cream, milk, cocoa powder and ¾ cup of the sugar in a medium pot. Cook over medium-high heat, whisking frequently until the mixture comes to a simmer, about 8 to 10 minutes. Remove from heat.
  2. Whisk together the remaining ¾ cup of sugar, egg yolks, cornstarch, salt and vanilla in a medium bowl until the eggs turn slightly pale in color. Ladle ¼ cup of the hot cream mixture into the egg yolks and whisk until blended. Continue adding ¼ cups of the hot cream to the eggs until half the cream mixture is added. Pour the yolk-cream mixture into the pot with the remaining cream mixture.
  3. Return the pot to medium heat and cook, whisking constantly, until the mixture thickens, about 3 minutes.
  4. Remove from the heat and add the chopped chocolate. Let let sit for a minute to allow the chocolate to start to melt, then whisk until the chocolate melts completely into the cream. Pour into a bowl, cover the top of the pudding with plastic wrap, and refrigerate until pudding is completely set, at least 3 hours and up to 48 hours.
  5. When you are read to serve, pipe the thickened pudding into individual dishes and top with flay sea salt or a grind of coarse sea salt.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2020/02/salted-chocolate-pudding/