Easy Silky Chocolate Pudding

Easy Silky Chocolate Pudding

This Silky Chocolate Pudding is a perfect finish to a special dinner.  The ratio of infused to un-infused herbal butter can be adjusted for desired strength.


2 teaspoons vanilla extract
1/2 teaspoon espresso or instant coffee powder
1/2 cup sugar
3 tablespoons cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
1/2 cup heavy cream
2 1/2 cups whole milk
4 tablespoons un-infused butter
1 tablespoon infused herbal butter
4oz bittersweet chocolate
chopped fine sprigs of mint for garnish

STIR together the vanilla and espresso powder in a bowl and set aside. WHISK together the sugar, cocoa, cornstarch, and salt in a large saucepan. WHISK in the yolks and cream until completely mixed WHISK in the milk until incorporated. WARM saucepan on medium heat, whisking constantly, until the mixture is thickened and bubbling (5 to 8 minutes). Cook an additional 30 seconds, then remove from heat. ADD butter, chocolate and whisk until fully melted WHISK in the vanilla mixture. POUR the pudding through a fine mesh strainer into a bowl. PRESS a lightly greased sheet of parchment paper against the surface of the pudding and refrigerate at least 4 hours. WHISK pudding briefly before serving. GARNISH with a sprig of mint Makes 6 servings Recipe adapted from 12 Tomatoes


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