Chocolate Pudding
  • ⅔ cup (133 grams) granulated sugar
  • 2½ tablespoons (20 grams) cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup (240 grams) heavy whipping cream
  • ½ cup (120 grams) whole milk
  • 3 ounces (86 grams) 60% cacao bittersweet chocolate, chopped
  • 1 teaspoon (4 grams) vanilla extract
  1. In a medium saucepan, stir 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.
Recipe by Bake from Scratch at