Name: Double Chocolate Pudding
Total time: 85 min
Ingredients: 2 1/4 cups whole milk; 1/2 cup sugar; Pinch of salt; 2 tablespoons cornstarch; 3 tablespoons unsweetened cocoa powder; 1 large egg; 2 large egg yolks; 5 ounces semisweet or bittersweet chocolate, finely chopped; 2 tablespoons unsalted butter, cut into pieces; 1 teaspoon vanilla extract; Lightly whipped cream, for serving

Chill Time:

1 hr

Total Time:

1 hr 25 mins

Yield:

6 servings

Cool, creamy chocolate pudding all comes together on the stovetop, making it an excellent dessert choice for when you don't want to turn on the oven. The best chocolate pudding recipe is one that includes both cocoa powder and chopped chocolate. Feel free to use your favorite unsweetened cocoa powder here — natural cocoa powder will contribute more intensity and depth, while Dutch-process will result in a fudgy, well-rounded chocolate flavor.

Choose a high-quality semisweet or bittersweet chocolate for this recipe, ideally something in the range of 55% to 75% cacao depending on how dark you'd like your pudding to be. Avoid using chocolate chips; they won't impart optimal flavor or texture, since they've been stripped of their cocoa butter.

How to make chocolate pudding

When it comes to cooking your pudding, the process is quite simple: There are just a few key tips to keep in mind for the silkiest possible texture. First, heat most of the milk with half of the sugar just until boiling. Next, combine the remaining sugar with the cocoa and cornstarch — this mixture gets whisked into the remaining milk and then the heated milk, ensuring a homogenous pudding without any lumps. Bring the pudding back to a boil to activate the cornstarch and cook two minutes longer.

This next step is the most critical: The egg must be added via a method called tempering so that you don't end up with bits of scrambled eggs in your pudding. To do this, begin by whisking the egg and yolks together until uniform. Then, slowly add in about a cup of the hot pudding, making sure to whisk constantly to incorporate the liquid into the eggs as you pour. This brings the temperature of the eggs closer to the rest of the pudding, allowing the two mixtures to combine smoothly.

If you don't prefer a "skin" to form on the top of your pudding, you'll want to press a piece of plastic wrap directly on the surface of each ramekin to inhibit the tops from drying out as they cool in the fridge.

Ingredients

2 1/4 cups whole milk, divided
1/2 cup sugar, divided
Pinch of kosher salt
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder
1 large egg
2 large egg yolks
5 ounces semisweet or bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
Lightly whipped cream, for serving

Directions

Julia Hartbeck

Gather the ingredients.
Julia Hartbeck

In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt. Bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.
Julia Hartbeck

In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended.
Julia Hartbeck

Add the remaining 1/4 cup of milk and whisk until smooth.
Julia Hartbeck

Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly.
Julia Hartbeck

Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
Julia Hartbeck

In a medium bowl, whisk the whole egg with the egg yolks.
Julia Hartbeck

Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan.
Julia Hartbeck

Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
Julia Hartbeck

Strain the pudding into a medium heatproof bowl.
Julia Hartbeck

Add the chopped chocolate, butter, and vanilla; whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes.
Julia Hartbeck

Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If you're not in a hurry, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.) Serve with lightly whipped cream.