Chocolate Pudding

This homemade pudding is so supremely chocolatey and rich that it’s like a luxury dessert, even though it’s easy enough to make for a quick weeknight dinner. It could be a great last-minute dessert if you suddenly need to prepare one.

I made it on a whim this weekend because I wanted to use up some milk — this recipe is a good way to do that, or to use up leftover egg yolks. Dress it up with cookies or whipped cream, and you may very well have some chocolate mustaches at the table because people will have gobbled it up so quickly!

They key here is constant stirring, patience, and using a sieve at the end to ensure the result is silky smooth.

The original recipe is from Martha Stewart.

Serves 4

2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1/3 cup unsweetened cocoa powder
2 1/2 cups milk
4 large egg yolks
2 Tbsp. unsalted butter, cut into pieces
1 tsp. vanilla extract

Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, salt, and cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low, still whisking, and cook 1 minute. Note that when the pudding thickens, it will happen quickly.

Remove from heat and immediately pour through the sieve into the bowl. Stir butter and vanilla into the hot pudding.

Place plastic wrap directly on the surface of the pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth and divide among four serving dishes.

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