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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!
Pudding ingredients are basic and usually on-hand, and Aldie and I shared a wickedly good afternoon making this batch, based on 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.
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Homemade Chocolate Pudding
This homemade chocolate pudding is easy to quickly put together, the only tricky part is slowly tempering a beaten egg with a hot cocoa mixture. By tempering the beaten egg, we slowly heat it up by adding a small amount of hot cocoa mixture to it at a time. This way it the egg doesn't cook and curdle in the chocolate pudding.
Then, you need to pour the chocolate pudding into individual ramekins and chill it for a few hours before it's officially ready to eat.
More Chocolate Pudding Recipes
- Mint Chocolate Pudding Cakes
- Vegan Chocolate Pudding
- Microwave Chocolate Pudding
- Vegan Chocolate Peanut Butter Pudding Cups
Chocolate Pudding
Ingredients
- 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
Method
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Heat cocoa milk base:
Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan.
Gradually whisk in the milk.
Elise Bauer Elise Bauer Bring to a boil, and whisk until the ingredients are well mixed and smooth. Stir until pudding is thick, about 3 to 5 minutes. Once the pudding starts to thicken, remove from heat.
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Temper the egg:
Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl.
Very gradually stir the hot chocolate mixture into the egg.
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Add the chocolate chips:
Whisk in the chocolate chips until they are melted and the mixture is smooth.
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Pour into ramekins and chill:
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.
Elise Bauer Optional: Serve with whipped cream.
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