Ingredients for Barefoot Contessa's Double Chocolate Pudding
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 cups whole milk
- 6 ounces finely chopped semisweet chocolate
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
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How to Make Barefoot Contessa's Double Chocolate Pudding
- In a large bowl, whisk together 4 large egg yolks and ¾ cup granulated sugar until pale yellow and thick.
- Gradually whisk in ¼ cup cornstarch, ½ cup unsweetened cocoa powder, and a pinch of salt.
- In a medium saucepan, heat 3 cups whole milk over medium heat until it just begins to simmer. Slowly whisk the hot milk into the egg yolk mixture, whisking constantly to prevent scrambling.
- Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a whisk, until the pudding thickens and coats the back of a spoon (about 5-7 minutes).
- If the mixture begins to curdle, immediately remove from heat and whisk vigorously until smooth.
- Remove from heat and stir in 6 ounces of finely chopped semisweet chocolate, 4 tablespoons (½ stick) unsalted butter, 1 teaspoon pure vanilla extract, and 1 cup heavy cream. Whisk until the chocolate and butter are melted and the pudding is smooth and glossy.
- Pour the pudding into individual serving bowls.
- Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
203g
Fat
132g
Carbs
29g
