Chocolate-Almond Pudding
By America's Test KitchenPublished on October 11, 2011
Time
20 minutes, plus 4 hours chilling
Yield
Serves 4
Ingredients
Before You Begin
Hershey’s Milk Chocolate Chips are our favorite brand. Using chips saves you the trouble of chopping, but 6 ounces of bar milk chocolate, chopped, works, too.
Instructions
- Place almonds in skillet over medium heat. Stirring often, toast until lightly browned, about 5 minutes. Set aside.
- Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in almond extract.
- Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Sprinkle with sliced almonds. Serve.
- Chill Faster, Eat Sooner: To some pudding lovers (especially little ones), waiting 4 hours to eat pudding seems like a lifetime. To speed the chilling, transfer the pudding to a 13 by 9-inch baking dish in step 2 and place plastic wrap directly on its surface. Place in freezer until completely cool, at least 45 minutes or up to 1 hour.
Time
20 minutes, plus 4 hours chillingYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Cocoa powder provided a healthy dose of chocolate flavor to our Chocolate Pudding recipe, but we could only add so much before the pudding became too gritty. Milk chocolate chips offered just the right amount of chocolate flavor to complement the cocoa powder. A small dose of vanilla extract helped deepen the flavors of the pudding, while a dash of salt brought them forward. Switching neutral granulated sugar for more rounded, molasses-y brown sugar further improved the flavor of the pudding.
Omitting eggs from our Chocolate Pudding saved us the laborious step of straining our finished product to remove any stray bits of scrambled egg.
Before You Begin
Hershey’s Milk Chocolate Chips are our favorite brand. Using chips saves you the trouble of chopping, but 6 ounces of bar milk chocolate, chopped, works, too.
Instructions
- Place almonds in skillet over medium heat. Stirring often, toast until lightly browned, about 5 minutes. Set aside.
- Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in almond extract.
- Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Sprinkle with sliced almonds. Serve.
- Chill Faster, Eat Sooner: To some pudding lovers (especially little ones), waiting 4 hours to eat pudding seems like a lifetime. To speed the chilling, transfer the pudding to a 13 by 9-inch baking dish in step 2 and place plastic wrap directly on its surface. Place in freezer until completely cool, at least 45 minutes or up to 1 hour.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments