Wow what a dessert! I’m not usually a big fan of puddings, at least not the store-bought ones, they always taste and feel quite artificial to me. But making it from scratch is a life changer, I promise you you’ll be making this for dinner parties and will truly impress your friends.
It’s a bit like chocolate mousse, but rather more creamy than fluffy. To make you feel a little less guilty you can use low fat milk instead of full dat. But really… who are you kidding, chocolate pudding is not meant to be healthy!
Serve it with some whipped cream and chocolate shavings, or for even more decadence add some raspberries and toasted hazelnuts, you can easily mix it up. I’m even thinking of making it with white chocolate and raspberry coulis marbled through it. Yes! Can’t wait to try that one too!
This recipe is from the amazing Food from Claudnine.
- 50g caster sugar
- 20g corn flour
- Pinch of salt
- 500ml milk (full fat or skimmed)
- 200g pure chocolate (max 70%), broken into small pieces (+ extra for serving if you like)
- 15g unsalted butter
- **To Serve (optional)
- Whipped cream
- Chocolate shavings
- Raspberries or other red fruit
- Toasted or caramelised hazelnuts
To a small saucepan add the sugar, corn flour, salt and a drop of milk.
Whisk through and when no lumps are left add the rest of the milk.
Turn on the heat to low / medium and let it heat through slowly.
Keep stirring so it doesn't burn.
After a 3-4 minutes it will thicken into a pudding like consistency (it will thicken more after cooling). Test it by dipping a spoon in the sauce and drag a line with your finger on the back of the spoon. If it's thick and the line stays visible you're good to go.
Add the chocolate and melt through, while you keep stirring.
When all the chocolate has melted add the butter and melt through as well.
Take from the heat and divide the pudding over 4-5 glasses.
Cover and place in the fridge to cool for at least 2 hours.
Serve with whipped cream, chocolate shavings or anything else you like!
These puddings are great to make ahead! They'll keep in the fridge up to 3 days. Add the whipped cream just before serving.