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–+ servings

Chocolate Pudding

Lisa Via Bryan
Thick and perfectly chocolate.
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Cook Time 25 minutes
4 hours
Servings 5 People

Equipment

  • 1 saucepan
  • 1 whisk
  • 1 glass bowl

Ingredients
  

  • 2 Tsp flour
  • 4 Tsp corn starch
  • ¼ Cup good cocoa
  • ½ Cup brown sugar
  • 2 Cups whole milk
  • 4 Egg yolks
  • 2 Capfulls vanilla extract

Instructions
 

  • In a saucepan over medium, add flour, corn starch, salt, cocoa, brown sugar. Whisk until mixed. Then make a well in the center. (Don’t let the pan get too hot during this process—keep on medium)
  • Add milk, one cup at a time. Whisk until it looks like chocolate milk. Wait till it comes to a simmer (light boil). You will start to see it thicken.
  • (While waiting for it to boil) In a seperate cup, whisk yolks together. With one of your used measuring cups, dip in the milk mix and whisk to incorporate into the yolk mix. This brings the yolks to a higher temperature without causing scrambled eggs.
  • Add yolk mix back into the chocolate mix, whisking while you pour.
  • Once it comes to a light boil, you will see it thicken. Your done! Now just remove from heat and let cool a little before you put it in the refrigerator. Refrigerate for at least 4 hours or overnight (preferably—then you can just assemble the next day).
  • Add to a trifle or put into little cups and add almond whipped cream when you are ready to serve. YUM.
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