Barefoot Contessa S Double Chocolate Pudding Recipe

Ingredients for Barefoot Contessa S Double Chocolate Pudding

• Extra Large Egg Yolks
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ½ cup unsweetened cocoa powder
• Pinch of salt
• 3 cups whole milk
• Semisweet Chocolate
• Unsalted Butter
• Pure Vanilla Extract
• 1 cup heavy cream

How to Make Barefoot Contessa S Double Chocolate Pudding

1. In a large bowl, whisk together 4 large egg yolks and ¾ cup granulated sugar until pale yellow and thick.
2. Gradually whisk in ¼ cup cornstarch, ½ cup unsweetened cocoa powder, and a pinch of salt.
3. 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.
4. 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).
5. If the mixture begins to curdle, immediately remove from heat and whisk vigorously until smooth.
6. 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.
7. Pour the pudding into individual serving bowls.
8. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
9. Refrigerate for at least 4 hours, or preferably overnight, before serving.