Tuesday, November 17, 2009

Double-Chocolate Pudding

I love Ina Garten. No, I LOVE LOVE LOVE her. Barefoot Contessa is the best cooking show out there and I have never made a recipe of hers that I didn't like. This pudding recipe is no different. Extremely rich, you'll probably want to eat this in small batches with home-made whipped cream and chocolate shavings. I stayed true to the recipe but used seven egg yolks and added a teaspoon of instant espresso powder.

Double Chocolate Pudding
From: Barefoot Contessa Parties!


  • 6 extra-large egg yolks (seven if they are smaller)
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons very good cocoa powder
  • Pinch salt
  • 2 cups milk
  • 1-ounce very good semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons heavy cream


Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

Before combining milk and egg mixture

Just starting to whisk and cook, it's still really thin

What it should look like when it's done

Before Serving

If you aren't going to eat it all right away, cover the tops with some plastic wrap.

Served up!

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