I came upon this recipe for homemade chocolate pudding in the Chelsea Market Cookbook: 100 Recipes from New York’s Premier Indoor Food Hall. The author titled it ‘Triple Chocolate Pudding’, though you are actually using two chocolates and cocoa powder. There are literally hundreds of good chocolate pudding recipes out there, do I need another one? Is it any different? Any better?
What caught my eye is the use of a combination of semi-sweet and unsweetened chocolate. I could already taste the gentle bitterness of unsweetened chocolate in my mouth. I thought it would definitely bring about great balance in otherwise plain sweet pudding.
I also liked the author’s reference to the pudding as ‘thick-as-mud’, and the funny comment about how many a buttoned-down type have been seen scraping the jars with their fingers to get every last bit out of the jar.
So, how did the final product fare, you may wonder? It’s excellent! It’s divine. It’s definitely thick-as-mud, and has a nice custard-y texture which reminded me of Portuguese custard tarts.
As I had expected, the inclusion of semi-sweet and unsweetened chocolate gave the pudding a nicely balanced taste. This homemade chocolate pudding recipe is definitely a keeper and I will be making another batch again. Soon. Very soon.
- 3 Tbsp unsalted butter
- 130 g / 4½ oz semisweet chocolate (62% cacao content or less)
- 30 g /1 oz unsweetened chocolate
- 720 ml / 3 cups whole milk
- 200 g / 1 cup white sugar
- 20 g / ¼ cup Dutch-processes cocoa powder
- 3 Tbsp cornstarch
- ⅛ tsp fine seal salt
- 3 large eggs plus 1 large egg yolk
- 60 ml / ¼ cup heavy cream
- 1 Tbsp dark rum
- 1 tsp pure vanilla extract
- Chocolate curls for garnish
- Whipped cream for garnish (optional)
- Set up a water bath by placing a heat proof bowl inside a medium sauce pan filled with water. Heat the water until starts to simmer and remove from heat. Add the butter and let it melt. Add the two chocolates and let melt, stirring often, until melted and smooth. Remove the bowl from the saucepan and set aside.
- In a medium size bowl, heat the milk and 65 g/ ⅓ cup of the sugar over medium heat until it starts steaming. The temperature at this point will be about 140F - 150F. Remove from the heat.
- Whisk the remaining 135 g / ⅔ cup sugar with the cocoa, cornstarch, and the salt in a heat proof medium bowl. Add the eggs, the yolk and the cream and keep whisking until all ingredients are well combined.
- Slowly add half of the heated milk to the egg mixture while constantly whisking. Then, slowly pour the egg mixture into the saucepan with the remaining milk while constantly whisking. Bring the mixture to a full boil over a medium heat, whisking often and making sure you reach into the corners of the saucepan. Reduce the heat to low and let the mixture simmer for 30 seconds.
- Remove the pan from the heat and strain the pudding into a medium size bowl. Add the melted chocolate, rum and vanilla and whisk until they are well combined.
- Spoon the hot pudding into six jars or bowls.Cover each with a piece of plastic wrap, pressing the wrap directly on the surface of the pudding (see my notes). Pierce the wrap a few times with the tip of a small sharp knife. If you like a skin on top of the pudding, do not cover the jars with a plastic wrap.
- Let the pudding cool down at room temperature until it's tepid, about 1 hour. Transfer to the fridge and let chill for at least two hours. The pudding can be refrigerated for up to 3 days.
- Before serving, remove the plastic wrap, top with chocolate curls or shavings and whipped cream.