• 6servings
  • 25minutes

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 T. cornstarch

  2. 1/4 cup plus 2 T. sugar , divided

  3. 1/4 cup plus 1 T. unsweetened cocoa powder, divided, plus additional for garnish

  4. 2 cups whole milk

  5. 4 oz fine-quality semisweet chocolate (no more than 54% cacao if marked), finely chopped

  6. 1 T. unsalted butter

  7. 1 cup chilled heavy cream

  8. 1/4 t. pure vanilla extract

Instructions Jump to Ingredients ↑

  1. Whisk together cornstarch, ¼ cup sugar, ¼ cup cocoa, and a pinch of salt in a heavy medium saucepan, then gradually whisk in milk. Bring to a boil, whisking constantly, then boil, whisking, until thickened, about 3 minutes.

  2. Remove from heat and whisk in chopped chocolate and butter until melted. Transfer pudding to a metal bowl and quick-chill by setting in an ice bath and stirring occasionally, about 10 minutes.

  3. Meanwhile, beat cream with vanilla and remaining 2 T. sugar and 1 T. cocoa until it just holds stiff peaks. Layer pudding and cream in 8-ounce glasses. Serve dusted with cocoa.


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