Double Chocolate Pudding
This recipe from the late, great cookbook author Richard Sax has everything one could ask for in a chocolate pudding — an intense flavor and a silky texture that's still firm enough to stand a spoon in.
Ingreadient :
- 2 1/4 cups whole milk, divided
- 1/2 cup sugar, divided
- Pinch of kosher salt
- 2 tablespoons cornstarch
- 3 tablespoons unsweetened cocoa powder
- 1 large egg
- 2 large egg yolks
- 5 ounces semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- Lightly whipped cream, for serving
Direction :
- 2 1/4 cups whole milk, divided
- 1/2 cup sugar, divided
- Pinch of kosher salt
- 2 tablespoons cornstarch
- 3 tablespoons unsweetened cocoa powder
- 1 large egg
- 2 large egg yolks
- 5 ounces semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- Lightly whipped cream, for serving
