This is part two (of three) of the surprise that will come later in the week. The first part was my coconut banana bread I made earlier.
Any guesses yet on what I will make with banana bread and this chocolate pudding?
Because I’m saving the pudding for a surprise later on, the second part of the method is for those who would like to serve the pudding itself as dessert. And because I didn’t bake the pudding this time, it counts as 0.5 of a bake.
- 1/4 cup granulated sugar
- 2 Tbsp cornstarch
- 1 1/4 cup milk
- 1 cup whipping cream
- 3 eggs, lightly beaten
- 3 oz good quality, finely chopped, bittersweet chocolate
- 1/2 tsp vanilla extract
- pinch of salt
Method (part 1) :
- Combine sugar and cornstarch in a saucepan.
- Whisk together milk, cream, and eggs in a bowl. Pour this over the sugar, combine well.
- Stir in chopped chocolate
- Heat this mixture over medium-low heat. Whisk constantly, until pudding starts to thicken, and chocolate melted into the mixture.
- Whisk in the vanilla and salt
Method (part 2):
- Divide pudding between 4-6 small bowls, or 1 large bowl.
- Cover with plastic wrap, letting the plastic film sit right on the surface of the pudding – this prevents a skin from forming.
- Chill in fridge, until cold (up to 24 hours).
- If you want a firmer, baked chocolate pudding, divide the pudding into 4-6 small ovenproof ramekins. Set the ramekins in a pan filled with hot water. Bake at 350F, for 30 minutes.
- Allow pudding to cool in the water bath.
- Cover and chill.
(adapted from the Girl Can’t Cook)