Pudding on the Ritz

so rich, so creamy

Some days, don’t you wish you could just go back to being a kid?

A carefree summer day with nothing to do would make me pretty happy right about now. But I guess you just have to suck it up and accept adulthood now and then. But you know what’s guaranteed to make you feel like a kid again?

Sitting down to a nice bowl of chocolate pudding for dessert.

But I’m not talking about that junk in a plastic cup. Or that stuff from a box.

I’m talking about real, homemade chocolate pudding. Made with genuine bittersweet chocolate, whole milk, heavy cream and just a good, old fashioned whisk.

It’s actually a lot easier than you think. And much, much better than that other stuff. So maybe being an adult ain’t so bad after all.

Homemade Chocolate Pudding
– 2 teaspoons of vanilla
– ½ teaspoon of espresso powder
– ½ cup of sugar
– 3 tablespoons of cocoa powder
– 2 tablespoons of cornstarch
– ¼ teaspoon of salt
– 3 large egg yolks
– ½ cup of heavy cream
– 2 ½ cups of whole milk (yes, whole)
– 5 tablespoons of unsalted butter, cubed
– 4 oz of bittersweet chocolate (I used Ghirardelli Bittersweet Baking Chocolate), chopped

Mix together the vanilla and espresso powder in a small bowl and set aside.

Whisk the sugar, cocoa powder, cornstarch and salt together in a large saucepan. Whisk in the yolks and cream. Then add the milk and whisk until incorporated. At this point it’ll start to look like chocolate milk.

Place the saucepan over medium heat. Cook, whisking constantly, until it thickens, about 5 to 8 minutes. Your arm should get a nice workout. Whisk until the entire surface bubbles and it smells like the best hot chocolate you’ve ever smelled. Cook for another 30 seconds, then take the pan off the heat and add the butter and bittersweet chocolate. Whisk until melted, then whisk in the vanilla & espresso, and keep stirring until it’s smooth. It should now look like hot fudge.

Pour the pudding thru a fine mesh strainer into a bowl. Cover with lightly greased parchment paper — push the paper down so it touches the surface. Chill in the refrigerator for at least 4 hours. Give the pudding a stir before serving. Spoon into bowls and eat.

whip it

To make it extra special, turn your leftover heavy cream into whipped cream for the top.

This pudding is amazing. It’s so rich and creamy. It actually tastes like a liquid brownie. You’ll definitely forget your grown-up eating this. Oh, and just so we’re all on the up-and-up, this recipe is featured in this month’s Cooks Illustrated, something that only a real adult would read. Right?

mmm all gone

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5 Comments on “Pudding on the Ritz”

  1. Looks really darn good! I love the (yes, whole) instruction. Great post.

    • egg me on says:

      Ha, thanks! I know some people get freaked out by WHOLE milk. But really, in a recipe like this, it’s essential!

  2. Renee says:

    That sounds delicious, I will definately have to make this.

  3. Caroline says:

    Homemade is always the way to go. I can really tell how rich/creamy it is just from looking at the photos. Awesome!

  4. […] few months ago I made pudding from scratch. Rich, chocolate-y stuff that made me feel like a kid again. It was pretty […]


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