This chocolate pudding combines semi-sweet and unsweetened chocolate together with cocoa powder to create a rich and delicious dessert with complex flavors that is sure to become your new favorite.
I am a sucker for chocolate pudding and I tried just about every recipe my eyes landed on, from simple to quite complicated. What I learned is that great chocolate pudding is about great chocolate. A combination of chocolates, like milk and dark chocolate, is even better as it brings more balance and flavor complexity.
This recipe combines two types of chocolate, semi-sweet and dark, and cocoa powder on top to achieve superb complexity of flavor. It also uses eggs which result in the custard-like texture that many of us love. The addition of dark rum is a nice touch that gives the pudding even more flavor. It’s a fantastic recipe that won’t disappoint.
Preparation of this chocolate pudding is very similar to other pudding recipes with the exception of an extra step to prepare a custard. I know some people get a little nervous when making custard but this step is actually quite easy. All you have to do is heat up some milk and mix it with the egg mixture following the steps below. There is no need to worry about the custard curdling as the temperature won’t be high enough. Using a thermometer will help with this step.
- 3 Tbsp unsalted butter
- 4 1/2 oz semisweet chocolate 62% cacao content or less; about 130 g
- 1 oz unsweetened chocolate about 30 g
- 3 cups whole milk about 720 ml
- 1 cup white sugar about 200 g
- 1/4 cup Dutch-processes cocoa powder about 20 g
- 3 Tbsp cornstarch
- 1/8 tsp fine sea salt
- 3 large eggs
- 1 egg yolk
- 1/4 cup heavy cream about 60 ml
- 1 Tbsp dark rum
- 1 tsp pure vanilla extract
- Chocolate curls for garnish optional
- Whipped cream for garnish optional
- Set up a water bath by placing a heat proof bowl inside a medium sauce pan filled with water. Heat the water until starts to simmer and remove from heat. Add the butter and let it melt. Add the two chocolates and let melt, stirring often, until melted and smooth. Remove the bowl from the saucepan and set aside.
- In a medium size bowl, heat the milk and 1/3 cup of the sugar over medium heat until it starts steaming. The temperature at this point will be about 140F - 150F. Remove from the heat.
- Whisk the remaining 2/3 cup sugar with the cocoa, cornstarch, and the salt in a heat proof medium bowl. Add the eggs, the yolk and the cream and keep whisking until all ingredients are well combined.
- Slowly add half of the heated milk to the egg mixture while constantly whisking. Then, slowly pour the egg mixture into the saucepan with the remaining milk while constantly whisking. Bring the mixture to a full boil over a medium heat, whisking often and making sure you reach into the corners of the saucepan. Reduce the heat to low and let the mixture simmer for 30 seconds.
- Remove the pan from the heat and strain the pudding into a medium size bowl. Add the melted chocolate, rum and vanilla and whisk until they are well combined.
- Spoon the hot pudding into six jars or bowls. Cover each with a piece of plastic wrap, pressing the wrap directly on the surface of the pudding. Pierce the wrap a few times with the tip of a small sharp knife. If you like a skin on top of the pudding, do not cover the jars with a plastic wrap.
- Let the pudding cool down at room temperature until it's tepid, about 1 hour. Transfer to the fridge and let chill for at least two hours. The pudding can be refrigerated for up to 3 days.
- Before serving, remove the plastic wrap, top with chocolate curls or shavings and whipped cream.