Name: Small-Batch Creamy Chocolate Pudding
Total time: 1 h 55 min
Ingredients: ¾ teaspoon vanilla extract; ⅛ teaspoon espresso powder; 3 tablespoons sugar; 1 tablespoon Dutch-processed cocoa; 2 teaspoons cornstarch; Pinch table salt; 3 tablespoons heavy cream; 1 large egg yolk; ¾ cup whole milk; 1½ tablespoons unsalted butter , cut into 2 pieces; 1½ ounces (43 grams) bittersweet chocolate , chopped fine

Why This Recipe Works

Homemade chocolate pudding often suffers from either lackluster chocolate flavor, caused by a dearth of chocolate, or a grainy texture, caused by too much cocoa butter. A moderate amount of bittersweet chocolate in combination with unsweetened cocoa and espresso powder helped us achieve maximum chocolate flavor. Cornstarch proved to the best thickener, and using mostly milk and just three tablespoons heavy cream, along with one egg yolk, ensured that our pudding had a silky smooth texture.

Before You Begin

We like bittersweet chocolate here, but if you prefer a sweeter pudding, omit the espresso powder and use a high-quality milk chocolate. Be sure to cook until bubbling; the cornstarch and the starch in the cocoa will prevent curdling. If you like, serve the pudding with whipped cream.

Instructions

Stir together vanilla and espresso powder in bowl; set aside. Whisk sugar, cocoa, cornstarch, and salt together in large saucepan. Whisk in cream and yolk until fully incorporated, making sure to scrape corners of saucepan. Whisk in milk until incorporated.

Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface, 4 to 6 minutes. Cook 30 seconds longer, remove from heat, add butter and chocolate, and whisk until melted and fully incorporated. Whisk in vanilla mixture.

Pour pudding through fine-mesh strainer into bowl. Press lightly greased parchment paper against surface of pudding and place in refrigerator to cool, at least 1½ hours or up to 2 days. Whisk pudding briefly and serve.