Recipe Chocolate Lovers Chocolate Pudding

If you love chocolate, as much as I love chocolate, I hope you will try this recipe. I have been perfecting it for a couple of years now, and the process has required a lot of delicious taste testing sacrifice on my part, but the end result is perfection: thick, ultra-chocolate-y, super rich and addicting....just right!!

If you love chocolate, as much as I love chocolate, I hope you will try this recipe. I have been perfecting it for a couple of years now, and the process has required a lot of delicious taste testing sacrifice on my part, but the end result is perfection: thick, ultra-chocolate-y, super rich and addicting....just right!!

 

Some of the absolute best things are dead simple. Case in point this recipe for my rich and decadent 10-Minute Chocolate Pudding! When most people think of chocolate pudding they think of the gloopy store bought version full of fake flavorings, chemicals and preservatives. Well this Chocolate Pudding is 100% natural, made of just a few good quality ingredients you most likely have in your cupboard.

If you’re like me then you cannot say no to chocolate. While other chocolate desserts require a lot of time and effort this Chocolate Pudding could not be easier. Simply made of fluffy whipped cream and high-quality melted chocolate, this dessert is nothing short of magic. From the deep chocolate flavor to the amazing texture achieved by just folding warm chocolate into whipped cream, this dessert is so impressive yet it takes less than 10 minutes to make.
 

Recipe Chocolate Lovers Chocolate Pudding

• 2 1/4 cups milk (I use 2% milk, but any kind is ok)
• 1/2 cup whipping cream
• 1/2 cup brown sugar (I use dark, but light is ok)
• 3 egg YOLKS (yolks ONLY)
• 3 tablespoons corn starch (very slightly rounded)(not heaping)
• 1 (11.5 ounce) bag milk chocolate chips
• 3 tablespoons butter (cut into pieces)
• 1 teaspoon vanilla

How to make Chocolate Lovers Chocolate Pudding

• Whisk the brown sugar and corn starch together and set aside. This step isn't absolutely necessary, but if you do it this way, the cornstarch will not clump up or lump up when you add the milk.
• Whisk the cream, milk and yolks together in a saucepan that has a nice heavy bottom (it prevents scorching). Add the dry mixture to the wet mixture and whisk until smooth. Make sure you scrape the corners of the pan because the corn starch likes to "hide" there.
• Cook on medium heat (stirring) until it gets thick and starts to bubble all over the entire surface of the pudding. TURN THE HEAT DOWN to a level where it still bubbles (but isn't going crazy) and cook/stir for another 30 seconds.
• Remove from heat and add the butter, milk chocolate chips and vanilla; whisk until melted and smooth.
• Now, if you REALLY want that super smooth and silky mouth feel, pour the cooked pudding through a mesh strainer, it REALLY makes a HUGE difference but isn't absolutely necessary.

 

Pour into dessert dishes and lay a piece of waxed paper or plastic wrap right on the surface of the hot pudding (this will stop any "pudding skin" from forming). Chill for at least 4 hours. Top with whipped cream and serve cold.

A NOTE ABOUT CHOCOLATE CHIPS: Any brand milk chocolate chips will work. I usually use Nestlé's or Ghirardelli chocolate chips and try to stay away from the waxy generic house brands of chocolate chips. But that's just my preference.