Ingredients for Tartine Bakerys Chocolate Pudding
- Whole Milk
- Heavy Cream
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1/4 teaspoon salt
- Bittersweet Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tartine Bakerys Chocolate Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tartine Bakerys Chocolate Pudding
- Place a fine-mesh sieve over a large heat-proof bowl.
- In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream.
- Heat over medium heat, stirring occasionally, until just simmering (small bubbles around the edges). Do not boil.
- Meanwhile, in a large mixing bowl, whisk together 1/4 cup cornstarch and 1 cup granulated sugar.
- Sift in 1/2 cup unsweetened cocoa powder and whisk until thoroughly combined, ensuring no lumps remain.
- In a separate bowl, whisk 4 large eggs and 1/4 teaspoon salt until light and frothy.
- Gradually whisk about 1 cup of the hot milk mixture into the egg mixture. This tempers the eggs, preventing them from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook over medium heat, whisking constantly and vigorously, until the mixture thickens significantly and registers 208°F (98°C) on a candy thermometer (about 5-7 minutes).
- Immediately pour the hot pudding through the fine-mesh sieve into the prepared bowl. This removes any lumps or cooked egg bits.
- Add 8 ounces of finely chopped high-quality dark chocolate to the sieved pudding.
- Let the residual heat from the pudding melt the chocolate completely. Stir gently to combine.
- Using an immersion blender, blend the pudding for a full 5 minutes until completely smooth and glossy. Stop to scrape down the sides as needed.
- Divide the pudding evenly among individual serving cups or ramekins.
- Let the pudding cool completely to room temperature before refrigerating. This allows for a smoother, more set pudding.
- Refrigerate for at least 2 hours or preferably overnight. Serve chilled or at room temperature, topped with whipped cream or a sprinkle of cocoa powder.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
173g
Fat
60g
Carbs
17g
