Chocolate pudding makes me think of my younger years when my mom would surprise my siblings and I with this after-school treat. Given that I’ve been trying to “Just Eat Real Food” (in the words of Sean Croxton) as often as possible, I wanted to find a healthy version of this nostalgic comfort food to include in my dessert line-up. If you use this recipe to make 4 servings, there are only 3 teaspoons of sugar per serving and I swear it tastes better than the familiar Jello Pudding alternative. So, goodbye box along with your derivations of the periodic table (disodium phosphate, tetrasodium pyrophosphate or mono- and diglycerides are all in Jello Pudding) and hello homemade!
(ps: All you need is ten minutes to whip this up and if you’re impatient like I am, then you should use the small amount that is left over to enjoy it while it’s warm – see small espresso cup in the picture above.)
2 cups milk (whole or low-fat)
1 egg yolk
1/4 cup sugar
2 Tbsp cocoa powder
3 Tbsp corn starch
1 square of high quality bittersweet chocolate (I use Scharffen Berger 70%)
1 tsp high quality vanilla extract (I use Madagascar Bourbon Vanilla)
optional: one shot of espresso or strong coffee
Add egg yolk to milk and whisk together
In a non-stick pot, add sugar, cocoa and corn starch. Whisk these dry ingredients together to remove lumps.
Slowly pour milk mixture into the dry ingredients. Whisk while pouring and continue to whisk until all ingredients are combined well. Add espresso shot or shot of strong coffee if you have decided to include this optional ingredient.
Place over medium-heat and whisk for about 3 minutes, or until you notice that the mixture is starting to thicken. Add in the square of bittersweet chocolate and now use a heat-safe spatula to stir for about 3 more minutes, scraping the sides and bottom of the pot to make sure that none of the mixture congeals.
After you have whisked/stirred over medium-heat for a total of about 6 minutes, remove from heat and stir in the 1 teaspoon of vanilla.
Pour into your serving bowls, refrigerate for 4 to 6 hours and enjoy!