Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups (20floz/600ml) whole milk
  • ½ cup (4oz/115g) granulated sugar
  • ¼ cup (1oz/28g) unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon instant coffee granules ((optional))
  • ¼ teaspoon salt
  • 3 large egg yolks
  • ½ cup (3oz/85g) bittersweet chocolate ((finely chopped))
  • 2 tablespoons (1oz/28g) butter
  • 2 teaspoons vanilla extract
  • whipped cream (, for serving)

Instruction

  • Place a sieve over a medium mixing bowl and set aside.
  • In a medium saucepan over medium heat, combine the milk, sugar, cocoa powder, cornstarch, instant coffee, and salt and heat until simmering.
  • While the milk mixture is heating, whisk the egg yolks in a small bowl and set them aside.
  • Once the milk mixture is hot, pour one ladleful at a time into the eggs while whisking constantly.
  • Return the mixture to the saucepan and turn the heat to low. Cook, stirring constantly, until the custard is thick enough to coat the back of a spoon.
  • Remove the custard from the heat and stir in the chocolate, butter, and vanilla extract until the chocolate is fully melted.
  • Immediately pour the custard through the sieve and discard any solids left in the sieve.
  • Place plastic wrap directly on the surface of the pudding and place in the refrigerator for at least 2 hours, until thoroughly chilled.
  • When ready to serve, divide into 4 serving bowls and top with a dollop of whipped cream.