Dorie Greenspan’s Chocolate Pudding
Updated May 1, 2024
Tina Rupp for The New York Times. Food Stylist: Toni Brogan.
- Total Time
- 10 minutes, plus chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 ¼ cups whole milk
6 tablespoons sugar
2 tablespoons cocoa
2 tablespoons cornstarch
¼ teaspoon salt
1 large egg
2 large egg yolks
5 ounces bittersweet chocolate, melted and still warm
2 tablespoons unsalted butter, at room temperature and cut into 4 pieces
1 teaspoon vanilla extract
Nutritional analysis per serving (6 servings)
36 grams carbs; 112 milligrams cholesterol; 298 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 2 grams fiber; 155 milligrams sodium; 6 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a saucepan. While the milk is heating, toss the cocoa, cornstarch and salt into the work bowl of a food processor and pulse to blend; turn the ingredients out onto a sheet of wax paper. Place the egg, egg yolks and remaining 3 tablespoons sugar in the work bowl and process for 1 minute. Scrape down the sides of the bowl and add the remaining ¼ cup milk. Process for a few seconds, return the dry ingredients to the bowl and pulse just until blended.
- Step 2
With the machine running, slowly pour in the hot milk, processing to blend. The mixture will be foamy, but the bubbles will disappear when the pudding is cooked. Pour the mixture into the saucepan and cook over medium-high heat, stirring continuously, for about 2 minutes, or until the pudding thickens. (The pudding should not boil.) Scrape the pudding into the processor, add the remaining ingredients and pulse until they are evenly blended.
- Step 3
Pour the pudding into 6 ½-cup bowls or 1 large bowl. Chill for at least 4 hours. Serve plain or topped with heavy cream, whipped or not.
Private Notes
Comments
I'm on a "diet" so this is my go to dessert with a few changes in the name of slimness. Used no-fat milk, sugar substitute and no butter. Still worthy of the name with the addition of a few slivered almonds. I've also made it adding instant expresso coffee granuals. Yum.
First and foremost, the use of caps, below, is not meant to be 'shouting', simply a way to differentiate the text as I know of no way to underline it.
At the end of step 2 , it states, "Scrape the pudding into the processor, ADD THE REMAINING INGREDIENTS and pulse until they are evenly blended."
This pudding was great and easy to make. I don’t have a food processor, so I just used a whisk and elbow grease, which worked fine. But next time, I’ll only add the bar chocolate once the custard is totally done and slightly cooler - mine was slightly grainy because I heated the chocolate too much. I also added a cinnamon stick to the milk while it boiled and removed it right before I poured the pudding into cups - it was great!
I dared to double this recipe and still use the food processor. Consequently, I only tempered the eggs in the processor with about a third of the hot milk and then just mixed the rest of the milk into the tempered eggs in the saucepan. Also, skipped the final step of adding the chocolate and butter to the pudding and finishing it back in the processor, in favor of just a good whisk, off heat, in the saucepan. It was delicious and the processor just pops into the dishwasher easily, so no big.
Nnnnnnnope. Tastes great, but it's not worth the mess and work. The recipe says it takes 10 minutes which is not accurate with all of the equipment and back and forth complications. Not to mention cleaning up the mess from the overflowing food processor. Really...it's pudding.
Note to self: let the milk cool a bit so the eggs don't form curds.