Clio Goodman's Chocolate Pudding
Clio Goodman's Chocolate Pudding is a gluten free recipe with 8 servings. One serving contains 573 calories, 9g of protein, and 32g of fat. For $1.36 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Plenty of people really liked this dessert. 438 people have tried and liked this recipe. It is brought to you by Serious Eats. If you have bittersweet chocolate, cocoa powder, whole milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is solid. Try Eggless Chocolate Pudding | Easy Pudding s, Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark, and Chocolate Bread Pudding with Walnuts and Chocolate Chips for similar recipes.
Servings: 8
Ingredients:
10 ounces bittersweet chocolate (70% cocoa), finely chopped
1/4 cup cocoa powder
1/4 cup cornstarch
3 egg yolks
1 cup heavy cream
1/8 teaspoon salt
1 1/3 cups sugar
5 cups whole milk
Equipment:
sauce pan
whisk
baking spatula
sieve
bowl
plastic wrap
Cooking instruction summary:
Procedures 1 In a medium saucepan, vigorously whisk together milk, cream, egg yolks, sugar, cocoa powder, cornstarch, and salt. 2 Cook over medium heat, stirring constantly, until warm, 3-4 minutes. 3 Add chocolate and continue to cook, whisking constantly, until pudding begins to thicken, 14-15 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it's done. The pudding will seem fairly loose, but it will thicken up further as it chills.) 4 Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a silicone spatula. 5 Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill until completely cold, 2 hours.
Step by step:
1. 1
2. In a medium saucepan, vigorously whisk together milk, cream, egg yolks, sugar, cocoa powder, cornstarch, and salt.
3. 2
4. Cook over medium heat, stirring constantly, until warm, 3-4 minutes.
5. 3
6. Add chocolate and continue to cook, whisking constantly, until pudding begins to thicken, 14-15 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it's done. The pudding will seem fairly loose, but it will thicken up further as it chills.)
7. 4
8. Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a silicone spatula.
9. 5
10. Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill until completely cold, 2 hours.
Nutrition Information:
covered percent of daily need
