Dessert: Chocolate Pudding with Whipped Cream

Make this classic chocolate pudding up to two days in advance. Fresh whipped cream made just before serving adds an elegant yet simple touch.

Ingredients

1/3 c. granulated sugar
2 tbsp. cornstarch
2 tbsp. unsweetened Dutch-process cocoa powder
1/4 tsp. salt
2 c. milk
2 large egg yolks
4 oz. semisweet chocolate
1 tbsp. unsalted butter
1/3 c. heavy cream
1 tbsp. confectioners' sugar

Instructions

Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.
Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).
Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

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