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Homemade Chocolate Pudding
A simple recipe for making chocolate pudding from scratch
Course Dessert
Cuisine American
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 6
Calories 418kcal
- 2 cups whole milk
- ½ cup coconut sugar
- 4 egg yolks
- ⅓ cup cornstarch
- 7 oz bittersweet chocolate go with good-quality chocolate! (suggestions: Scharffen Berger, Lindt, or Ghirardelli)
- 2 oz butter cut into small pea-sized cubes
In a medium saucepot, on medium heat, scald the milk
In a medium mixing bowl, whisk together the coconut sugar, yolks and cornstarch until smooth and creamy
Add a little of the hot milk to temper the eggs, whisking quickly to warm (not cook) them
Add the egg mixture to the milk and bring it to a boil, stirring constantly
Remove from heat and whisk in the chocolate and butter
Combine until smooth and well incorporated
Pour into a stand mixer and beat until the mixture has nearly cooled to room temperature
Cover and chill until set
Whip cold pudding with a whisk and spoon into dishes to serve
Top with butter toffee nuts and a little homemade whip cream, if desired
Calories: 418kcal | Carbohydrates: 40g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 161mg | Sodium: 138mg | Potassium: 308mg | Fiber: 3g | Sugar: 25g | Vitamin A: 557IU | Calcium: 130mg | Iron: 2mg