One of my favorite childhood food memories involves eating a warm spoonful of made-on-the-stovetop (instant) boxed chocolate pudding. Everyone in the family liked theirs chilled in the refrigerator, except me. So not surprisingly I was the one who always volunteered to wash the pudding pot. After licking it clean of course. Kosto was the only brand of instant (chocolate) pudding mix kept in our pantry. Without any basis for comparison I thought it was the best chocolate pudding in the whole world! And in spite of expanding my chocolate pudding horizons over the years, to this day I still have an occasional craving for the pudding of my childhood. All I can say is there are some things which defy logic and are completely inconsistent with my fussy palate.
Easy enough to make on a whim, yet unpretentiously fancy enough to be dinner party worthy, Double Chocolate Pudding is everything a memorable chocolate pudding should be. I can only imagine how mind blowing this pudding would have tasted to my eight year old self. So trust me when I tell you this Double Chocolate Pudding doesn't taste anything like the instant stop top cooked boxed version.
Any meal where chocolate is involved always feel a bit decadent. Being able to satisfy one's sweet tooth with spoonfuls of rich, creamy, deeply chocolatey deliciousness is nothing more than a simple indulgence. While this Double Chocolate Pudding isn't as effortless (or as good) as opening up a box of instant pudding, it's neither time-consuming nor complicated. A couple of whisks, a bowl, a spatula, and a heavy bottomed saucepan is all you need to make it. And the best part is it comes together in less than twenty minutes!
Dutch-processed cocoa, cornstarch, Kosher salt, and instant espresso (to further deepen the flavor of chocolate) are sifted together before the heavy cream is slowly whisked in. The mixture will be very, very thick, however, it will loosen up ever so slightly when the egg yolks are added. After heating the milk and sugar together in a heavy saucepan, half of it is whisked into the chocolate/cream/egg mixture. Then it all goes back into the saucepan. Once the mixture comes to a boil, the heat is reduced to low and the pudding is whisked for another 90 second to 2 minutes (or until it has beautifully thickened). The chocolate chips and vanilla are whisked in as soon as the pudding is removed from the heat. Note: Most of the chocolate chips will melt, but some pieces will remain, adding an expected surprise in some of the spoonfuls of pudding.
Immediately pour the hot pudding into four to six serving cups, glasses, or ramekins.
If you don't like a skin to form on the top of your pudding, place a piece of plastic directly on the warm pudding. If you are going to be topping the pudding with some freshly whipped cream, I would suggest skip using any plastic wrap.
The Double Chocolate Pudding can be made early in the day and topped with some freshly whipped cream right before serving.
To gussy the pudding up a bit more give it a light dusting of cocoa powder and/or some shaved chocolate. And as a finishing touch, top it with a fresh cherry!
This Double Chocolate Pudding is silky smooth, luscious, drool worthy, and intensely chocolatey. Without hesitation, it is the ultimate chocolate lovers comfort dessert food.
Seemingly unassuming, a dish of this Double Chocolate Pudding, served slightly warm or chilled, is destined to impress your family and friends!
Recipe
Double Chocolate Pudding
Makes 6 smallish/just about perfect or 4 larger sized servings
Ingredients
Chocolate Pudding
6 Tablespoons (44g) Dutch-processed cocoa
3 Tablespoons (1 1/2 ounces) cornstarch
1/4 teaspoon Kosher salt
1/2 teaspoon instant espresso
1 cup heavy cream
2 egg yolks (from large eggs)
2 cups whole milk
1/2 cup (100g) granulated sugar
2 teaspoons vanilla
2 ounces (60g) semi-sweet chocolate chips
Whipped Cream
1 cup heavy whipping cream
3 Tablespoons confectionary sugar
Fresh Cherries, for garnish
Directions
1. In a medium sized bowl, sift together the Dutch-processed cocoa, instant espresso, Kosher salt, and cornstarch.
2. Slowly pour in the heavy whipping cream and whisk until there are no visible lumps. Note: This mixture will be very thick.
3. Whisk in the egg yolks until the mixture is well blended. Set aside.
4. In a medium sized saucepan, heat the milk and sugar until the sugar dissolves. Remove from the heat when small bubbles start forming around the edges of the pan. Once the bubbles form pour half of the mixture into the cocoa/cream mixture. Whisk until smooth. Note:
5. Pour the milk infused mixture back into the saucepan. Return saucepan to heat and bring mixture to a boil (while whisking constantly).
6. As soon as the mixture comes to a boil, reduce heat to medium-low and continue whisking for 90 seconds to 2 minutes. The mixture will be thick and glossy.
7. Remove from the heat and whisk in the vanilla and chocolate chips. When the chocolate chips have (mostly) melted, pour the pudding into small bowls, glasses or ramekins. Let cool for about 10 minutes before transferring to the refrigerator. Allow the pudding to chill for at least an hour or up to 8 hours before topping with whipped cream. OR alternately serve the pudding slightly warm.
8. In a medium sized bowl, whip together the heavy whipping cream and confectionary sugar until peaks (not stiff) form.
9. Spoon whipped cream on top of the puddings (or use a pastry bag to pipe the whipped cream).
10. Lightly sift some Dutch-processed cocoa over the whipped cream. Top with a cherry (if using) or top with shaved chocolate.
11. Serve immediately.
12. Puddings will be good in the refrigerator for 2-3 days (if they even last that long).
Notes: (1) If you don't want your puddings to have a skin on them, press pieces of plastic directly on the warm pudding. (2) Not all of the chocolate chips will melt when added along with the vanilla. Not to worry, you want some of them to remain to give your pudding an added element of surprise.
