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Creamy Chocolate Pudding

22

This pudding's creamy texture remains irresistible to kids of all ages. And when made with the freshest cream, best vanilla extract, and finest chocolate, it's heaven.

  • Servings: 6

Source: Martha Stewart Living, February 2002

Ingredients

  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1 1/2 tablespoons cocoa powder
  • Pinch of salt
  • 2 1/4 cups heavy cream
  • 1 1/4 cups milk
  • 1 teaspoon pure vanilla extract
  • 6 ounces best-quality semisweet chocolate, finely chopped
  • 1 1/2 tablespoons unsalted butter, cut into small pieces

Directions

  1. In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups heavy cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.

  2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate and cook, whisking until chocolate is melted, about 1 minute. Remove from heat and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate until completely set, about 1 hour.

  3. Whip remaining cup of heavy cream to soft peaks, and serve with the pudding.

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