A rich and luxurious chocolate pudding with a sophisticated texture between mousse and custard. Effortless to prepare and easy to garnish, perfect for dinner parties. Can be made up to 5 days ahead.
dark chocolatebittersweet chocolate, finely chopped150 g
salta pinch
heavy cream for whipping¾ cups
vanilla extract½ tsp
white sugar2 tsp
dark chocolate for garnish2 tbsp
Steps
1
Whisk together egg yolks and caster sugar in a saucepan. Add vanilla extract, then cocoa powder and cornstarch along with a splash of milk, whisking to combine. Pour in the remaining milk, cream and salt. Heat over medium, whisking gently at first, then more vigorously as the mixture begins to thicken. Remove from heat as soon as bubbles begin to break the surface, around 5 minutes total.
2
Stir in the finely chopped chocolate until fully melted. Pour the mixture into serving glasses and chill uncovered in the refrigerator until set, about 3 hours. Whip the chilled cream with sugar and vanilla extract for topping. Garnish with chopped chocolate before serving. The pudding keeps refrigerated for up to 5 days.
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