I’ve made lots of chocolate pudding recipes, and this one is certainly one of my favorites. Creamy, not overpowering, just . . . right. The recipes is quick to make, you’ll just need to allow for 2 hours in the fridge for it to set (if you can wait).
- 9 ounces high-quality semisweet chocolate, chopped
- 1-1/2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 2 Tbsp La Tourangelle Roasted Pecan Oil (can substitute olive oil)
- 5 Tbsp granulated sugar (add an extra tablespoon if using bitter chocolate)
- 1/4 tsp salt
Place the chocolate and the pecan oil in a blender.
Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed.
Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
Garnish with fresh berries and sea salt before serving. Enjoy!
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