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Decadent Chocolate Pudding

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In celebration of Valentine’s Day, the Paragary Bakery is sharing a luscious chocolate pudding recipe that both adults and kids would enjoy making and eating. It’s decadent and rich, but also simple to make and perfect for sharing!

Decadent Chocolate Pudding
Serves: 6-8

Ingredients

  • 2 whole eggs

  • 1 egg yolk

  • ⅓ cup sugar

  • ⅓ cup unsweetened cocoa powder (we suggest Valrhona cocoa powder)

  • 2 tablespoons cornstarch

  • 1⁄4 teaspoon salt

  • 2 cups whole milk (you can substitute a 1⁄2 cup cream for 1⁄2 cup of the milk for an extra

  • rich, super-thick, decadent pudding)

  • 1 teaspoon pure vanilla extract

  • 1 tablespoon butter

  • 2 ounces bittersweet or semisweet (we suggest Guittard 72%)

Instructions

  1. In a medium bowl, whisk the eggs. Set aside (but keep nearby!).

  2. In a medium heavy-bottomed saucepan, combine the sugar, cocoa powder, cornstarch and salt. Pour about 1⁄2 cup of the milk into the pan and whisk to make a smooth paste. Whisk in the rest of the milk (and cream, if you’re using it).

  3. Heat the milk over medium heat, stirring constantly, until it begins to bubble around the

  4. edges. Continue stirring and keep the heat set to maintain a low but steady boil. Make

  5. sure the sweep the edges and bottom of the pan so it doesn’t scorch (a heat-proof spatula

  6. is very good for this). After about 2 minutes you’ll see the mixture thicken slightly. Remove from the heat.

  7. Ladle about a cup of the hot milk mixture slowly over the eggs (your eggs are still nearby, yes?). Whisk constantly to keep the eggs from scrambling. Pour the egg mixture back into the pan with the rest of the milk.

  8. Return the pan to the heat—keep it low and slow during this step!—and whisk for about 2 more minutes. You don’t want to bring it to a boil, just get it hot enough so the eggs are thoroughly cooked. It will thicken even more as you do this.

  9. Off the heat, add the vanilla extract, butter and chocolate. Whisk vigorously until the chocolate and butter is melted and the pudding is smooth and creamy. (You should probably taste a big spoonful at this point, for quality control).

  10. Divide the pudding between ramekins or small cups. Chill before serving.