Best Chocolate Pudding Americas Test Kitchens Food

CHOCOLATE PUDDING

Steps:

• Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
• Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.

MOM'S CHOCOLATE PUDDING

Steps:

• Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
• Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
• Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.

BEST CHOCOLATE PUDDING (AMERICA'S TEST KITCHENS)

Steps:

• Mix vanilla and espresso powder in a very small bowl.
• In a large saucepan, whisk sugar, cocoa, cornstarch and salt until combined.
• Whisk in heavy cream, egg yolks and whole milk over medium to medium-high heat. Bring to a strong SIMMER (should take five minutes) and let simmer for 30 seconds.
• Add in butter, one tablespoon at a time, and finely chopped chocolate.
• Stir in vanilla/espresso and incorporate.
• Strain through a mesh strainer, into individual ramekins or bowls, or into a large bowl.
• Cover surface with wax paper or parchment sprayed with Pam to prevent a skin from forming on the top of the pudding.
• Chill for at least four hours.
• Whisk pudding before serving.