There’s no need to make chocolate pudding from a mix when you can make it at home in a flash! Happy Valentine’s Day! P.S. If you want to see a video of me making this pudding check out my Facebook page.
The Real Deal Chocolate Pudding
Yield: 6 servings
½ cup granulated sugar
¼ cup natural unsweetened cocoa powder
2½ tablespoons cornstarch
2½ cups whole milk, divided
zest of 1 small orange
1 tablespoon unsalted butter
5 ounces dark chocolate (containing 60% to 72% cocoa solids), chopped finely
½ teaspoon pure vanilla extract
⅛ teaspoon kosher salt
Combine the sugar, cocoa powder, and cornstarch in a medium saucepan.
Slowly whisk in ½ cup of the milk until smooth in texture and turn the heat to medium.
Whisking continuously, slowly pour in the remaining 2 cups of milk. Add orange zest. Whisk for approximately 7 minutes, until the pudding thickens.
Remove the saucepan from the heat and slowly whisk in the butter, chocolate, vanilla extract, and salt until everything is melted and fully incorporated.
Using a teaspoon, sample some—just because.
Divide into 6 ramekins or dessert dishes and serve warm, or cover with plastic wrap, pressing directly on the surface to prevent a film from forming on the pudding, and refrigerate until chilled.
Chef Nathan Lyon 