Chocolate Pudding

I love chocolate pudding from scratch. It’s so easy even kids can make it.  Versatile enough to also be a pie filling, chocolate pudding is a perfect quick and easy treat, served warm or cold and goes especially well with homemade whipped cream.

Ingredients

·      6 organic egg yolks

·      ½ cup granulated sugar

·      1 teaspoon vanilla extract

·      ¼ cup cornstarch

·      3 tablespoons cocoa powder

·      2 cups whole milk

·      1-2 ounces semisweet or bittersweet chocolate

·      2 tablespoons salted butter

·      2 tablespoons heavy cream

Directions

Chop or shave the chocolate and set aside.

Beat the egg yolks, sugar and vanilla until light and fluffy.  Add the cornstarch, cocoa powder and beat again. 

Meanwhile, heat the milk on the stove until super hot but don’t let it boil over. Add the hot milk to the eggs while beating with an electric mixer on low.  Beat until thoroughly combined and add back to the saucepan.  Cook over low heat, whisking all the while, until it thickens to a pudding consistency.

Remove from heat and add the chocolate, butter and cream and mix with a whisk or wooden spoon until the chocolate and butter have melted.

Serve either immediately or pour into either one bowl or single serving bowls and cover with plastic wrap then refrigerate until cold.   I like to serve with fresh whipped cream and raspberries.  To make whipped cream, pour 1 cup heavy cream into a bowl with 2 tablespoons powdered sugar and ½ teaspoon vanilla.  Beat with an electric mixer until whipped cream has formed.  Do not over beat or you will get butter!