A classic, old-fashioned chocolate pudding, this dessert is made a bit more interesting by layering with whipped sour cream (for a little tang) and crushed cookies of your choosing (for texture). While you can absolutely make and serve chocolate pudding in individual cups, there is something delightfully communal about sharing it from one giant vessel, which can be nearly anything you want: Mixing bowls, trifle bowls or baking dishes all work, just aim for something tall and deep so you can build as many layers as possible.
Provided by Alison Roman
Categories custards and puddings, dessert
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the pudding: Place chocolate in a large bowl; set aside.
- Heat heavy cream, milk, cocoa powder and 3/4 cup/150 grams granulated sugar in a medium pot over medium-high, whisking constantly until the mixture comes to a bare simmer, about 8 to 10 minutes. Remove from heat.
- In a large bowl, whisk together the remaining 3/4 cup/150 grams granulated sugar, the egg yolks, the cornstarch, the salt and the vanilla, if using, until the mixture is lump-free and pale in color. Ladle a bit of the hot cream mixture into the egg yolks and whisk until completely blended, adding a bit more at a time until half the cream mixture is added. Transfer the yolk-cream mixture back into the pot with the remaining cream mixture.
- Return the pot to medium heat and, whisking constantly, cook until the mixture has gone from thin and watery to thick and custardy, with the occasional bubble popping up, 3 to 5 minutes.
- Immediately pour the mixture over the chocolate, and let sit for a minute or two, giving the bowl a shake to help the chocolate settle as it melts. Using a whisk, mix the chocolate into the cream as it melts, until you have an ultrasmooth, silky pudding. Transfer to a flat baking dish (an 8-by-8-inch pan works well) and cover the top of the pudding with plastic wrap. Refrigerate until pudding is completely set, at least 3 hours and up to 48 hours.
- Assemble and serve: Using either an electric mixer on medium or a whisk and elbow grease, whisk heavy cream and confectioners' sugar in a medium bowl until light and fluffy. (The cream should hold a gentle peak.) Whisk in sour cream.
- To serve, spoon a bit of chocolate pudding into a serving vessel. This can be done in individual bowls, glasses, cups or coupes, or alternatively, one large bowl or baking dish - the choice is yours. Then spoon in an equal amount of whipped sour cream, and scatter with crumbled cookies. Repeat until the vessel is full, topping with flaky salt.
- Eat immediately, so the cookies stay crunchy, or store in the refrigerator for up to 3 days.
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kamran noor
[email protected]This pudding was easy to make and turned out great! I used milk chocolate and it was the perfect sweetness. The whipped sour cream was a nice addition, and it added a bit of tanginess to the dessert.
Serita
[email protected]I made this pudding for my husband's birthday and he loved it! He said it was the best chocolate pudding he's ever had. The whipped sour cream was the perfect topping.
Tharindu Malinga
[email protected]This pudding was delicious! I made it for a party and everyone loved it. I will definitely be making it again.
Aijuka Sam
[email protected]This pudding was a bit too sweet for my taste, but I think that's because I used semi-sweet chocolate. Next time, I'll use dark chocolate. The whipped sour cream was a great addition, and it helped to balance out the sweetness of the chocolate.
Lucifer Morgenstar
[email protected]I made this pudding for my family and they loved it! It was the perfect dessert for a special occasion.
Mike Deschaines
[email protected]This pudding was easy to make and turned out great! I used dark chocolate and it gave the pudding a rich flavor. The whipped sour cream was a nice touch, and it added a bit of lightness to the dessert.
Kashif Anjum
[email protected]I was a little hesitant to try this recipe because I'm not a fan of sour cream, but I'm so glad I did! The whipped sour cream was the perfect topping for the chocolate pudding. It added a nice tang that balanced out the sweetness of the chocolate.
Mir Faizan
[email protected]This pudding was delicious! I made it for a potluck and it was gone in minutes. Everyone loved it.
Ameet Bhatia
[email protected]I'm not usually a fan of chocolate pudding, but this recipe changed my mind. The saltiness of the chocolate was a great contrast to the sweetness, and the whipped sour cream was the perfect topping. I will definitely be making this again.
Thea Deysel
[email protected]This salted chocolate pudding was a hit at my dinner party! The combination of sweet and salty was perfect, and the whipped sour cream added a nice tang. I will definitely be making this again.