What to do on the last day of vacation with a kid who loves to help cook, a fridge stocked with whole milk and eggs, and a pantry with cocoa, chocolate chips and sugar? Make chocolate pudding, of course! Aldie and I shared a wickedly good afternoon making this batch, based off a recipe from The Gourmet Cookbook. Alden loves to help in the kitchen, not only with the cooking but with the cleaning up of the pots and pans as well.
This chocolate pudding is easy to quickly put together, the only tricky part is slowly tempering a beaten egg with a hot cocoa mixture. Then you need to pour it into individual ramekins and chill it for a few hours before it’s officially ready to eat.
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp cornstarch
- Pinch of salt
- 2 cups whole milk
- 1 large egg
- 4 ounces semi-sweet chocolate chips
- Four 6-ounce ramekins or custard cups
1 Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat.
2 Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth.
3 Pour the pudding into the ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.
Optional: Serve with whipped cream.