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Cocoa and dark chocolate give these pudding cups a rounded chocolate flavor. Cornstarch thickens the milk into a smooth dessert without eggs or baking.
Ingredients
- 500 ml whole milk
- 70 g sugar
- 25 g unsweetened cocoa
- 30 g cornstarch
- 60 g dark chocolate, chopped
- 15 g butter
- 1 tsp vanilla extract
- ⅛ tsp salt
Method
- Whisk sugar, cocoa, cornstarch and salt in a medium saucepan, breaking up lumps.
- Whisk in about 100 ml milk until completely smooth, then gradually whisk in the remaining milk.
- Cook over medium heat, stirring constantly and scraping the corners, until the mixture thickens and begins to bubble. Reduce heat and cook at a gentle bubble for 1 minute while stirring.
- Remove from heat. Add chopped chocolate, butter and vanilla, stirring until smooth and glossy. If needed, press through a fine sieve to remove any small lumps.
- Divide between four heatproof dessert cups. Cool for 10 minutes, then cover the surface with food-safe wrap if you prefer to prevent a skin.
- Refrigerate for at least two hours until chilled and softly set. Serve with a spoon; this is a creamy pudding rather than a firm unmolded dessert.
- Keep covered in the refrigerator and use within three days. Do not leave the cups at room temperature for more than two hours.
Start with a smooth slurry
Mixing the powders with a small amount of cold milk first makes it easier to remove lumps before adding the rest.
Let it bubble briefly
The pudding needs a short gentle bubble to thicken properly. Keep stirring so it does not catch on the base.
Choose your finish
A covering directly on the surface helps prevent a skin. Leave the surface uncovered while chilling if you prefer that traditional top layer.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Refrigerate for at least two hours until chilled and softly set. Serve with a spoon; this is a creamy pudding rather than a firm unmolded dessert.
- How should I store leftovers?
Keep covered in the refrigerator and use within three days. Do not leave the cups at room temperature for more than two hours.
