Dark Chocolate Pudding

Decadent, silky homemade dark chocolate pudding that tastes absolutely incredible, and has no cornstarch for an extra rich result. Adapted from pastry chef Karen DeMasco.

Prep Time20

Cook Time1

Chilling Time1

Servings: 6 puddings

Calories: 268kcal

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Ingredients

Instructions

Preheat the oven to 300°F. Set aside a 9" x 13" casserole dish and six 4-ounce ramekins.
Chop the chocolate and place it in a medium bowl.
Bring the cream, sugar, and vanilla extract to a boil, stirring occasionally.
TIP: Careful! Cream will boil over very quickly, so keep a close eye, and turn the heat off just as it reaches a boil.
Pour half the cream mixture over the chocolate and whisk until emulsified. Add the remaining cream and whisk until smooth and emulsified. The chocolate should be fully melted.
PRO TIP: I like to whisk in the center of the bowl at first, instead of all over. The chocolate and cream will emulsify from the center out.
Whisk in the milk in two additions. Add the salt.
Place the egg yolks in a medium bowl. Add about a third of the chocolate milk mixture to the eggs and whisk. Pour the eggy mixture back into the chocolate milk and mix well.
TIP: Adding some of the warm chocolate milk mixture tempers the egg yolks. This ensures that the eggs won't cook or curdle from the heat.
Divide the liquid between the six ramekins and chill in the refrigerator for about 15 to 30 minutes, until very cool room temperature.
Place the ramekins in the casserole dish and cover tightly with foil. Use a fork to dock the foil in several places, creating vents for steam to escape. Place the casserole in the oven.
Peel back part of the foil. Pour very warm tap water into the casserole pan, until the water reaches halfway up the sides of the ramekins. Close the foil.
Bake for 30 minutes. Release any steam by lifting the foil, then cover with foil again and continue baking for another 20 minutes. Lift the foil and check the puddings. Continue cooking (probably another 10 minutes or so, but check every 5 minutes) until the edges are dark brown and lightly set and the centers still look loose.
Carefully remove the casserole pan from the oven. Remove the foil and discard. Let the puddings cool in the water bath until room temperature. Remove the ramekins from the cooled water and chill, uncovered, for at least one hour before serving, preferably more.
Serve plain, or with fresh whipped cream, berries, or a few chocolate shavings.

Nutrition

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.