Recipe: Creamy Chocolate Pudding

Adapted from a September 2011Cook's Illustrated recipe and prepared for dinner on, November 18, 2012.  Makes 6 servings.

Ingredients

2 teaspoons vanilla extract
½ teaspoon espresso powder
½ cup sugar
3 tablespoons Dutch-processed cocoa
2 tablespoons corn starch
¼ teaspoon salt
3 large eggs
½ cup heavy cream
2½ cups whole milk
5 tablespoons unsalted butter
4 ounces bittersweet chocolate

Instructions 

1. In a small bowl, stir together the vanilla extract and espresso powder.
2. Break the chocolate into small pieces.
3. Cut the butter into 8 pieces.
4. Separate the egg yolks from the whites, discard the whites or save for another dish.
5. In a large sauce pan, whisk together sugar, cocoa, and salt.
6. Whisk in the egg yolks and cream.
7. Whisk in the milk until incorporated, being careful to scrape the corners of the pan.
8. Cook over medium heat, whisking constantly, until bubble appear over the full surface of the mixture, 5-8 minutes.
9. Continue to cook for 30 seconds.
10. Remove from heat and whisk in the butter and chocolate pieces.
11. Whisk in the vanilla/espresso mixture.
12. Pour the pudding through a fine mesh strainer into a bowl.
13. Press a sheet of greased parchment paper on top of the pudding and refrigerate for at least 4 hours.
14. To serve, whisk the pudding briefly, transfer to serving bowls, and optionally top with whipped cream.

Mix espresso powder and vanilla extract.

Break chocolate into small pieces and cut the butter into 8 pieces.

Separate the yolks from 3 large eggs.

In a large saucepan, whisk together sugar, cocoa, cornstarch, and salt.

Whisk in the cream and egg yolks.

Whisk in the whole milk.

With constant whisking, cook over medium heat until the entire surface bubbles, then cook for another 30 seconds.

Off heat, add the butter, chocolate, and vanilla mixture. Strain the pudding and refrigerate.

To serve, whisk the pudding briefly and transfer to individual serving bowls. Whipped cream is an optional but delicious topping.