This is simply THE BEST chocolate pudding I have ever tasted! It is a cross between chocolate pudding and chocolate mousse. It is thick and dense, but tastes like mousse. Simply divine...
I found it in the February 2012 issue of Real Simple and asked Chris to make it for me (he is in charge of desserts around here!). He said it was super easy. But there is a lot of whisking.
Ultimate Chocolate Pudding
1/4 c sugar
1/4 c cornstarch
2 Tbsp unsweetened cocoa powder
pinch salt
2 c whole milk
4 large egg yolks
2 Tbsp unsalted butter cut into pieces
3 oz semisweet chocolate, chopped
1 tsp vanilla
whipped cream for serving
Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. Gradually whisk in the milk, then the egg yolks.
Cook the milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, 7-8 minutes. Continue to cook, whisking, for 1 minute more. Remove from heat and pour through the sieve into the bowl, pushing the mixture through gently with a rubber spatula or spoon. Add the butter and chocolate and stir until melted. Mix in the vanilla.
Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days. Before serving, gently stir the pudding to loosen it. Serve with whipped cream.
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