They love their fresh fruit and veggies to snack on and are even keen fans of quinoa and raw food. Like their parents though, they seem to have a sweet tooth too..or is it teeth? We don’t eat baking every day so last week when everyone started to search the kitchen for something sweet (but not healthy I was told), I began to have chocolate thoughts. Chocolate custard thoughts to be exact. That how we ended up with chocolate pudding!
It’s absolutely luscious and it’s all you will need to satisfy your sweet craving when you don’t have loads of time to prepare anything extravagant or time-consuming. I made the dessert with my kids and of course by the end it, some of us we were almost as chocolatey as the dessert! Using all natural cocoa powder, as well as organic whole milk and cutting down the sugar to 1/3 of a cup instead of 1/2 made it more wholesome to eat and less guilt-inducing but you can stick to what you like best. It was not overly sweet and I think that’s part of its charm, so thank you Tyler Florence for this simple yet delicious recipe!
Chocolate pudding by Tyler Florence
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla
1/4 teaspoon fine salt (I used a pinch)
3/4 cup whipping cream
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.