Chocolate Cream Pudding

SUBMITTED BY: Mimi

"Sugar, cornstarch, milk and unsweetened chocolate are cooked, thickened with egg yolks, cooked some more and then flavored with butter and vanilla before chilling."

COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 (1 ounce) squares unsweetened chocolate, chopped
2 egg yolks
2 tablespoons butter
2 teaspoons vanilla extract

READ REVIEWS (28)

DIRECTIONS

In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 20, 2003 by SHERRYMILLER

Great stuff. I served this cold at a dinner for 20 and got loads of compliments. Adding 15% more chocolate made the flavor intense. I would add a few steps to the instructions. 1)Destroy every lump in the powder mix or risk lumpy pudding. 2)Grate the chocolate. It melted at the same moment the mixture boiled. 3) Stir a few spoonfuls of heated cream/chocolate mixture into the egg yolks to warm them up BEFORE putting the egg yolks into the pot.

10 users found this review helpful

Reviewed on Jan. 19, 2008 by Muffinmom

This pudding is delicious! My kids and I had this as a snack with some vanilla wafers and loved it! I made a couple of minor changes to the recipe though- I cut the vanilla extract down to 1 teaspoon and added 1 teaspoon of almond extract as well. I also omitted the butter at the end (simply because I got busy with my kids and forgot until it was already in the fridge) and even without it this was the richest, creamiest pudding I've ever made, and I saved on some calories and fat! I will definitely make this again!

4 users found this review helpful