Dorie Greenspan’s Chocolate Pudding
Updated May 2, 2024
- Total Time
- 10 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2¼cups whole milk
- 6tablespoons sugar
- 2tablespoons cocoa
- 2tablespoons cornstarch
- ¼teaspoon salt
- 1large egg
- 2large egg yolks
- 5ounces bittersweet chocolate, melted and still warm
- 2tablespoons unsalted butter, at room temperature and cut into 4 pieces
- 1teaspoon vanilla extract
Nutritional analysis per serving (6 servings)
298 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 6 grams protein; 155 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a saucepan. While the milk is heating, toss the cocoa, cornstarch and salt into the work bowl of a food processor and pulse to blend; turn the ingredients out onto a sheet of wax paper. Place the egg, egg yolks and remaining 3 tablespoons sugar in the work bowl and process for 1 minute. Scrape down the sides of the bowl and add the remaining ¼ cup milk. Process for a few seconds, return the dry ingredients to the bowl and pulse just until blended.
- Step 2
With the machine running, slowly pour in the hot milk, processing to blend. The mixture will be foamy, but the bubbles will disappear when the pudding is cooked. Pour the mixture into the saucepan and cook over medium-high heat, stirring continuously, for about 2 minutes, or until the pudding thickens. (The pudding should not boil.) Scrape the pudding into the processor, add the remaining ingredients and pulse until they are evenly blended.
- Step 3
Pour the pudding into 6½-cup bowls or 1 large bowl. Chill for at least 4 hours. Serve plain or topped with heavy cream, whipped or not.
Private Notes
Comments
I'm on a "diet" so this is my go to dessert with a few changes in the name of slimness. Used no-fat milk, sugar substitute and no butter. Still worthy of the name with the addition of a few slivered almonds. I've also made it adding instant expresso coffee granuals. Yum.
First and foremost, the use of caps, below, is not meant to be 'shouting', simply a way to differentiate the text as I know of no way to underline it.
At the end of step 2 , it states, "Scrape the pudding into the processor, ADD THE REMAINING INGREDIENTS and pulse until they are evenly blended."
This pudding was great and easy to make. I don’t have a food processor, so I just used a whisk and elbow grease, which worked fine. But next time, I’ll only add the bar chocolate once the custard is totally done and slightly cooler - mine was slightly grainy because I heated the chocolate too much. I also added a cinnamon stick to the milk while it boiled and removed it right before I poured the pudding into cups - it was great!
The pudding IS delicious. The preparation is not. Full stop. The use of the food processor is convoluted. I gather it’s largely used as means to temper the eggs. This all can and should be done with a bowl and a whisk. The machine is overkill. It did not properly blend the cocoa, cornstarch and salt. I ended up doing that in a bowl. The foam it creates from whizzing the milk into the eggs is insanity. This part can be avoided by tempering the eggs in a bowl and finishing the pudding completely on the stovetop. And the cook will have more control over the results. I cannot fathom this recipe was tested for the home cook for ease of use. @Dorie please advise.
This recipe is poorly written. I used my vitamix instead, safer for this much milk. Blitzing and then removing the cocoa powder and sugar is silly. Sieve your cocoa powder. The recipe doesn’t clearly state when to add melted chocolate nor the butter. I added the melted chocolate after I added the hot milk to the blender and blitzed it again for another minute. I added the butter over the heat like you would in a custard. I sieved the chocolate pudding instead of blending again. Chilling now!
This is delicious. I only had unsweetened chocolate so I added a few teaspoons more sugar. Next time I would skip pulsing the dry ingredients and whisk them instead. The amount was too small for my food processor so the blade just whirred over the top of the dry ingredients. Also moving everything back and forth to the food processor got pretty messy. Lots of dirty dishes for a little bit of chocolate pudding.
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