This chocolate pudding is one of the fastest ways to douse those fiery cravings (though you could get there even faster with my molten chocolate omelette) and comes together in about fifteen minutes. For those of you who are thinking that that’s fifteen minutes too long, let me describe for you the reward for your pittance of patience. The moment the thick chocolate pudding hits your tongue, it liquefies into a silky pool of rich chocolate bliss. Dark, sweet, and luscious with a hint of contrasting bitterness, this chocolate pudding is like a mainline of uncut cacao that’ll sedate even the fiercest of chocolate cravings. Unfortunately, like most good things in life, your bowl of puddin’ won’t last for long, so be warned: that this chocolate pudding is habit forming. Connoisseurs may argue that a pot de crème is a superior way of delivering chocolate into your system, but I’d like to see someone pull off a 15 minute pot de creme. Also, while this decadent chocolate pudding is far from healthy, it’s made mostly with milk, and is set with yolks and cornstarch instead of just yolks, so it’s a little less unhealthy, right? At least that’s what I tell myself as I lift spoon after spoon of this addiction-inducing pudding to my mouth. I made this using Valrhona Caraïbe (66%) chocolate and Scharffen Berger cocoa, but any high quality chocolate and cocoa will do. By using chocolate buttons, you’ll save yourself some precious time because you don’t need to chop them up first. Once made, this chocolate pudding will keep for up to a week in the fridge, and it makes great trifles with fresh raspberries or bananas. To dress it up a bit, try drizzling an equally quick raspberry coulis on top.
📖 Recipe
