Double Chocolate Pudding

I’m not a big fan of pudding. No, not at all. I had always thought it as wasted calories (and carbs!) if I ever indulge in one. If I wanted a chocolate, I’d have a chocolate bar instead, or a hot, rich chocolate drink. But then, I stumbled on Food Network’s feature of Strip House’s chocolate cake. It featured chocolate pudding as its filling, and it looked really delicious (as in mouth-watering delicious!). I had the chance to make a chocolate cake for my sister’s birthday, and I figured why not try to replicate Strip House’s chocolate cake with my own version, filling it with chocoalte pudding?

Most of the chocolate pudding recipes I’ve searched only contains cocoa powder as its chocolate content. I feared that there’s not enough chocolate content in it for this chocoholic, as it won’t be as rich and delectable as I wanted it to be. At the same time, I don’t want it to be richly sweet either. I don’t want the sweetness to overpower the chocolate taste. So for this recipe, I decided to take a jump and completely omitted the sugar. It is not sugar-free, however. Where would the sweetness for the pudding come from, do you think? Yes, it’s in chocolate candy bars! For my preference, it has to be dark chocolate bars as it contains rich cocoa flavor but still has a little bit of sweetness to it. Be careful, though! You don’t want the cocoa content to be more than 60 percent, as you may end up with a bitter chocolate pudding. I went with a 45 percent cocoa content, and it’s just perfect. You can definitely substitute semi-sweet chocolate chips and it would still turned out great!

Ingredients:

  • 2 cups whole milk
  • 1/2 cup natural cocoa powder
  • 6 teaspoons cornstarch
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 1 1/2 cup chopped dark chocolate or semi-sweet chocolate chips

In a saucepan over medium high heat, put 1 1/2 cups whole milk , cocoa and chopped chocolate. Stir, and make sure that the chopped chocolate is melted. Bring to a simmer and then remove from heat.

In a bowl, whisk remaining 1/2 cup milk with 6 teaspoons cornstarch. Add in 3 egg yolks, salt and vanilla. Whisk until well blended.

Take the hot milk-cocoa mixture and gradually pour it into the egg yolk mixture. Whisk often, as to not shock the egg yolks from the hot temperature from the milk-cocoa mixture. Return to the sauce pan and over medium high heat, bring to a boil, whisking the mixture constantly. Let it simmer for about 2-5 minutes, or until the mixture has thickened.

Pour the pudding in a clean bowl or small containers/cups and cover it with plastic wrap. Refrigerate until cooled, about 3 hours or so.

Serve it as it is, or with whipped cream on top.

Or, for my purpose when I made this, I used this to fill the chocolate cake, and it turned out more delicious that I thought it would be!

 

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