Name: Chocolate Pudding for the Dessert Plate
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 people
Ingredients: ¾ cups sugar; ¼ cup cocoa powder; 2 ½ tablespoons cornstarch; ½ teaspoon kosher salt; ¼ teaspoon cinnamon optional; 2 eggs beaten; 2 ½ cups milk; 4 oz dark chocolate I used 55%; 2 tablespoons unsalted butter cubed; 2 teaspoons vanilla

Chocolate Pudding for the Dessert Plate is filed under Chocolate and built around sugar, cocoa powder, and cornstarch. Plan on 6 people.

Count on 20 minutes of prep, 15 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

¾ cups sugar
¼ cup cocoa powder
2 ½ tablespoons cornstarch
½ teaspoon kosher salt
¼ teaspoon cinnamon optional
2 eggs beaten
2 ½ cups milk
4 oz dark chocolate I used 55%
2 tablespoons unsalted butter cubed
2 teaspoons vanilla

How the cooking goes

Prepare the pudding

In a pot, whisk together the sugar, cocoa powder, cornstarch, kosher salt, and cinnamon.
Beat in eggs until the texture looks smooth and homogenous. There should be no streaks of eggs and no lumps of cornstarch. Once fully incorporated, whisk in the milk.
Before turning the heat on, have your dark chocolate, butter, and vanilla measured and ready to add. Stirred custards wait for no one.

Cook and cool the pudding

Cook over a moderate flame, whisking constantly, until bubbly and thickened. Once the pudding has started to bubble, you will need to whisk for at least 1 minute to thicken your pudding and cook away the cornstarch flavor. Improperly cooked cornstarch also has an unpleasant mouth-feel.
Remove the pot from the burner then stir in the butter, chocolate, and vanilla extract. Whisk until there are no streaks of butter or chocolate.
Pour the pudding into a bowl, plastic lined sheet tray, or individual cups. Cover with a piece of plastic wrap touching the surface of the pudding to prevent a skin. Then, poke a few holes to allow the steam to escape. Refrigerate until set.