Food & Cooking Recipes Dessert & Treats Recipes Double Chocolate Pudding 3.6 (95) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 4, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings: 4 Bittersweet chocolate and unsweetened cocoa powder are the dynamic duo behind this devilish indulgence. Ingredients ⅔ cup sugar ⅓ cup unsweetened Dutch-process cocoa (spooned and leveled) ¼ cup cornstarch ¼ teaspoon salt 2 ½ cups whole milk 4 large egg yolks 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract 4 ounces bittersweet chocolate, chopped, plus shavings Directions 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. Rate it Print