Ingredients
-
4 Large egg yolks
-
1/4 C. Granulated sugar
-
2 Tbsp. Butter
-
1 Tsp. Pure Vanilla Extract
-
1 1/2 Tbsp. Cornstarch
-
3 oz. Premium Bittersweet Chocolate (we used Ghirardelli Chocolate) -break apart into smaller pieces.
-
3 Tbsp. Premium Cocoa Powder (we used Ghirardelli 100% Cocoa)
-
1 C. Whole milk
-
Pinch of salt
Directions
Whisk the egg yolks, cornstarch, salt, cocoa powder, and sugar in a medium saucepan until combined.
Next, slowly whisk in the milk over medium low heat while constantly stirring to keep the eggs from burning.
Heat just until it comes to a boil, then remove your pan from the heat. It should be quickly thickening at this point.
Keep stirring as you add the butter, chocolate pieces and vanilla extract to the mixture.
Stir until combined well and all of the chocolate is incorporated and smooth.
Transfer your pudding to a bowl and cover with plastic wrap so that it’s touching the top of your pudding.
Let it chill in the refrigerator for 1-2 hours and it’s fully set or until use.
Recipe Note
* You can make this a bit less rich if you are not a darker chocolate person or for the kiddos by using a lighter cocoa like Hershey's and semi-sweet chocolate bars instead of bittersweet.
* This recipe is great for many desserts such as our Holiday Sufganiyots or Gimme S'more Parfaits and is great on it's own or with whipped cream and a cookie.
Shop this look: 
