Homemade Bittersweet Chocolate Pudding

Yield: Makes 4 servings


  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 1/2 cups whipping cream, divided
  • 9 ounces (2 cups) chopped Ghirardelli bittersweet chocolate (not chocolate chips)
  • 2 teaspoons powdered sugar
  • 1/4 teaspoon vanilla extract
1. Whisk together first 3 ingredients in a medium bowl

until blended.2. Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot. Gradually pour hot milk mixture into egg mixture, whisking constantly. Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180°.3. Remove saucepan from heat. Add chocolate, and let stand 10 seconds; whisk vigorously until smooth and all chocolate has melted and been incorporated. Transfer chocolate cream to a clean bowl. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours.

4. Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl. Beat at high speed with an electric mixer until soft peaks form. (Do not overbeat.) Dollop onto each serving of pudding.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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