We restrict these luxurious bars to gifts, special occasions, and Tuesdays because Tuesdays by my general rule of thumb have a tendency to suck. I know we can’t always splurge on expensive bars of chocolate when there are families to feed and children to cloth and electrical bills that beg to be paid and pants that must continue to button…but let’s delve into a bit of luxury mid-week just because.
I beg of you to use quality chocolate – our main act is chocolate so cast a super star! Yolks to whites are 3 to 1 helping to create a pudding that is thick, rich, and dreamy. It is also a great way to use up those extra yolks leftover from your healthy egg white breakfast omelet. Always easier to eat an egg white omelet if you know there is chocolate pudding in the future.
I remember being in preschool – maybe 4 years old or so – and finger painting with pudding ( in 1987 was there not mass produced finger-paints?)…Anywho…as I stood there with pudding from fingertip to elbow I vividly remember thinking – what a waste of pudding! aaaannnd would anyone notice if I stopped ‘painting’ and started eating. Had a 4 year old any insight into life I would have known early on that I was going to be more interested in food than the common (wo)man and that I would be a disappointment to every art teacher.
Brown sugar, cocoa powder, corn starch, and salt will be whisked into whole milk and heavy cream and brought to a boil to activate the corn starch. Corn starch is funny and if left to boil for too long, the starch network holding the liquid will break apart returning you to a runny concoction. We got this, just keep your eyes on a timer.
Pudding is to be eaten in the fanciest bowls ya got and those might be coffee cups that declare the person holding it to be The World’s Greatest Dad. Whatever the vessel make sure to top the pudding with freshly whipped heavy cream that has been slightly sweetened. Or CoolWhip…because sometimes you want your chocolate pudding to taste like your childhood.
- 6 ounces chocolate (at least 60% cacao), roughly chopped
- 2 tablespoons unsalted butter, room temperature
- 1 whole egg
- 2 egg yolks
- 1 teaspoon vanilla
- 1/3 packed brown sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- 2+1/2 cups whole milk
- 1/2 cup heavy cream
- whipped cream and chocolate shavings for garnish (optional)
- In a large bowl combine chocolate, butter, and vanilla. Set aside. In a medium bowl (cereal bowl size), whisk together the egg and egg yolks. Set aside.
- In a medium sized pot, whisk together brown sugar, cocoa powder, corn starch, and salt. Pour in milk and heavy cream and whisk until combined and mixture is smooth.
- Place over medium heat and cook, stirring constantly, until a full boil is reached, Let boil for 1 to 2 minutes. Remove from heat (over boiling will reverse the thickening properties of the corn starch leaving you with a soupy mess).
- Whisk about 1/4 cup of the hot milk mixture into the eggs to temper the eggs. Whisk constantly so the eggs do not curdle. Pour the eggs back into the warm milk mixture and stir to combine. Return to stovetop over low heat and bring mixture back to a simmer, whisking constantly. When one bubble is seen remove from heat.
- Immediately pour milk mixture over chocolate and butter and whisk vigorously until butter and chocolate are melted.
- Place plastic wrap directly on surface of pudding and place in fridge until cold and thickened – about 6 hours for one large bowl. Chilling time can be decreased by pouring pudding into smaller bowls and cups and covering them with plastic wrap and refrigerating.
- Serve with whipped cream and chocolate shavings. Take care not to stir the final product too much when serving as this will reverse the thickening properties of the corn starch and leave you with a thin/watery pudding.