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