Recipe: Best Bittersweet Chocolate Pudding

Bittersweet Chocolate Pudding

Serves 4 to 6

4 ounces bittersweet chocolate (60 to 70% cacao), chopped (about 1 cup)
2 tablespoons unsalted butter
4 large egg yolks, lightly beaten
1/3 cup sugar
1/3 cup (1 oz) cocoa powder (Dutch-process or natural), sifted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
2 cups whole milk
1 cup heavy cream
2 teaspoons pure vanilla extract
Creme fraiche or fresh whipped cream, for serving

Place the chocolate and butter in a medium bowl. Set a fine-mesh sieve over the bowl and set aside. Set the egg yolks in another medium bowl.

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, cinnamon, and salt. Gradually whisk in the milk and cream. Bring the mixture to a boil over medium heat, whisking constantly 4 to 5 minutes. Cook until thick and creamy, 1 minute.

Carefully ladle about 1/4 cup of the hot milk mixture into the yolks and whisk to combine. Repeat this process a few times until the milk mixture has been incorporated and the pudding is smooth. Return the mixture tot eh pot and cook over low heat for another 30 seconds to 1 minute.

Immediately strain the custard through the sieve into the bowl, stirring to help it along. Let the pudding stand for 1 minute, then add the vanilla and whisk until smooth. Let the pudding cool slightly then cover it with plastic wrap, making sure the plastic touches the pudding.

Serve cold with a dollop of creme fraiche or whipped cream. Store in the refrigerator, well wrapped, for up to 3 days.

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"Once you make this pudding from scratch, you'll never go back to the pudding packs. This recipe combines cocoa powder and melted bittersweet chocolate for a deep chocolate flavor and a burnished mahogany color. A healthy dose of cinnamon adds a familiar warmth that gives this childhood favorite a sophisticated edge. It tastes and looks almost roasted."

- Samantha Seneviratne, The New Sugar and Spice, A Recipe for Bolder Baking