Chocolate addict? This deluxe pudding is for you! Make it in less than 15 minutes, with both raw cacao and chocolate chips, for a rich, silky double-chocolate experience.
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) heavy whipping cream
- ¼ cup (20 g) raw cacao powder
- ¼ cup (55 g) granulated white sugar
- 1 tablespoon (7 g) cornstarch
- 1 teaspoon (2 g) espresso baking powder, or 1 tablespoon freshly made espresso coffee (optional)
- 2 tablespoons lukewarm water
- 1 teaspoon vanilla extract
- 2 egg yolks, lightly beaten with fork
- ¼ cup (60 g) semi-sweet chocolate chips, or finely chopped chocolate bar (between 50–72% cacao)
- Whipped cream for topping (optional)
- Combine the milk and heavy cream in a medium saucepan. Heat over medium-low heat until hot, but not boiling. Don’t let it come to boiling.
- In a medium bowl, combine the cacao powder, sugar, cornstarch and espresso powder. Mix together.
- Add the water and vanilla extract, and mix to combine. Stir in the egg yolks. Mix in the hot milk/cream.
- Pour the mixture back into the medium saucepan. Heat over medium-low heat, and continually stir with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 4 minutes.
- Turn the heat off, add the chocolate chips and whisk until they melt.
- Pour evenly into four small heat-resistant containers (glass bowls, cups, espresso cups or similar), cover with plastic food wrap to prevent skin forming on top, and let cool on kitchen counter or fridge.
- Serve the pudding with a dollop of whipped cream on top. The pudding will last for up to 3 days in the refrigerator.
- Espresso powder – not crucial but will intensify the chocolate flavor of the pudding
- Chocolate chips vs. chocolate bar – use the best quality you can, both will work great