Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.
Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.
this recipe is pure chocolate, decadent goodness. i have used bittersweet choc chips in place of chopping a bar to make life a little less messy, and it worked well
Delicious and extremely rich, so a little goes a long way- we were able to get a lot more than 4 servings out of it. If you opt to make it with bittersweet chocolate vs. semisweet, whipped cream is a must.
OMG! I added 1 t. of instant espresso powder to this, and it is fan-freaking-tastic. I also didn't bother straining since it was just for my fiance and me, and it was smooth, rich, and delicious.
OMG! I added 1 t. of instant espresso powder to this, and it is fan-freaking-tastic. I also didn't bother straining since it was just for my fiance and me, and it was smooth, rich, and delicious.
I thought this was OK.
OMG! This was very easy, I didn't even put it through the strainer. It came out smooth and silky and my family loved it. I'll definitely give this to my friends and family.
And it's gluten free!
yum!
I tried this and works good to me. Highly recommend!!!
I love this recipe! So easy!