Homemade Double Chocolate Pudding
Adapted from America’s Test Kitchen Family Cookbook
3/4 cup sugar
4 tsp. cornstarch
2 T. dutch-processed cocoa
3 1/2 cups half-and-half (whole milk works too)
3 large egg yolks
1/2 cup semi-sweet chocolate chips
1 T. butter
2 tsp. vanilla extract
Combine the sugar, cornstarch, salt, and cocoa in a medium saucepan. Slowly whisk in the half-and-half and then the egg yolks. Bring the mixture to a simmer over medium-high heat, whisking constantly. Reduce the heat to medium and cook, stirring constantly, until the pudding is thick and coats the back of the spoon, 1 to 2 minutes. Stir in the chocolate chips, butter, and vanilla until everything is melted and smooth. Press plastic wrap directly to the surface to prevent a skin from forming and refrigerate until set, about 3 hours.
Using half-and-half makes the pudding very rich and silky. I don’t mind it at all with just whole milk though, slightly less rich, but still very good.
This pudding would be excellent as a pie filling with whipped cream on top.