Chocolate Pudding
Makes about 1 cup
  • ½ cup (100 grams) granulated sugar
  • 2 tablespoons (16 grams) cornstarch
  • ¼ teaspoon kosher salt
  • ¾ cup (180 grams) heavy whipping
  • cream
  • ⅓ cup (80 grams) whole milk
  • 2 ounces (57 grams) 60% cacao
  • bittersweet chocolate, finely chopped
  • (about ⅓ cup)
  • ¼ teaspoon (1 gram) vanilla extract
  1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in cream and milk. Whisk in chocolate. Bring to a boil over medium heat. Cook, whisking constantly, for 3 minutes. Remove from heat, and stir in vanilla. Transfer to a medium glass bowl, and cover with plastic wrap, pressing wrap directly onto surface of pudding to prevent a skin from forming. Refrigerate until completely chilled, 2 to 3 hours or up to overnight. (See Note.) Stir until softened and smooth before using.
You may want to let Chocolate Pudding refrigerated for longer periods of time stand at room temperature until slightly softened, about 30 minutes. This can make it even easier to spread.
Recipe by Bake from Scratch at