Quadruple-Chocolate Chocolate Pudding
Quadruple-Chocolate Chocolate Pudding is a gluten free side dish. One portion of this dish contains approximately 11g of protein, 29g of fat, and a total of 503 calories. This recipe serves 6 and costs $1.4 per serving. It is brought to you by Joanne Eats Well with Others. Several people made this recipe, and 112 would say it hit the spot. If you have vanillan extract, cornstarch, semisweet chocolate, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 45%. Users who liked this recipe also liked Quadruple Chocolate Soft Fudgy Pudding Cookies, Quadruple Chocolate Loaf Cake, and Quadruple Chocolate Shortbread Cookies.
Servings: 6
Ingredients:
3 cups chocolate milk
3 tbsp cornstarch
¼ cup Dutch-processed cocoa powder
3 large eggs + 1 large egg yolk
¼ cup heavy cream, plus more for whipped cream
¼-1/2 tsp fine sea salt
4½ oz semisweet chocolate, finely chopped
⅔ cup sugar
3 tbsp unsalted butter
1 oz unsweetened chocolate, finely chopped
1 tsp pure vanilla extract
whipped cream
Equipment:
microwave
bowl
sauce pan
whisk
plastic wrap
Cooking instruction summary:
In a microwave-safe bowl, combine the butter and chocolate. Heat in 30 second increments, stirring after each one, until completely melted. Set aside.Heat the chocolate milk in a medium saucepan over low heat until steaming. Meanwhile, whisk together the sugar, cocoa powder, and cornstarch until well combined. Whisk in the eggs, egg yolk, and heavy cream until totally combined. Slowly whisk in about half of the hot milk, whisking constantly. Pour the cocoa mixture into the saucepan with the remaining hot milk. Bring to a boil over medium heat, whisking constantly. Lower heat and let boil for 30 seconds, until thickened. Remove from the heat.Stir in the melted chocolate, vanilla, and salt, to taste. Pour into individual bowls or 8-ounce glass jars. Cover with a piece of plastic wrap to prevent a skin from forming. Let cool at room temperature for one hour, and then refrigerate to chill for 2 hours or more. Serve topped with whipped cream.
Step by step:
1. In a microwave-safe bowl, combine the butter and chocolate.
2. Heat in 30 second increments, stirring after each one, until completely melted. Set aside.
3. Heat the chocolate milk in a medium saucepan over low heat until steaming. Meanwhile, whisk together the sugar, cocoa powder, and cornstarch until well combined.
4. Whisk in the eggs, egg yolk, and heavy cream until totally combined. Slowly whisk in about half of the hot milk, whisking constantly.
5. Pour the cocoa mixture into the saucepan with the remaining hot milk. Bring to a boil over medium heat, whisking constantly. Lower heat and let boil for 30 seconds, until thickened.
6. Remove from the heat.Stir in the melted chocolate, vanilla, and salt, to taste.
7. Pour into individual bowls or 8-ounce glass jars. Cover with a piece of plastic wrap to prevent a skin from forming.
8. Let cool at room temperature for one hour, and then refrigerate to chill for 2 hours or more.
9. Serve topped with whipped cream.
Nutrition Information:
covered percent of daily need
