Target: 6 × 4 inches · landscape

Homemade Chocolate Pudding

145 min · 6 servings

Ingredients

□ 1/2 cup granulated sugar, divided

□ 1/4 cup unsweetened cocoa powder

□ 3 tbsp cornstarch

□ 1/4 tsp kosher salt

□ 2 cups whole milk

□ 2 large egg yolks

□ 4 oz semisweet chocolate, finely chopped

□ 1 tsp vanilla extract

□ 1/2 cup cold heavy cream

□ Optional espresso powder or flaky sea salt, for serving

1. Whisk 1/3 cup sugar, cocoa, cornstarch, and salt. Gradually whisk in 1/2 cup milk to make a smooth paste, then add the rest.

2. Whisk yolks with 2 tbsp sugar. Cook pudding over medium-low, whisking constantly, until it bubbles slowly and leaves trails.

3. Temper yolks with hot pudding, return them to pan, and cook on low for 1 minute until thick and silky.

4. Off heat, melt in chopped chocolate and vanilla. Portion, cover surfaces with plastic wrap, and chill for 120 minutes.

5. Whip cold cream to soft peaks. Top pudding and add optional espresso powder or flaky sea salt.

Cook’s note: Make the cocoa-and-cornstarch slurry smooth before heating; it is the simplest way to prevent lumps.