So in her honor I made the recipe in my Real Simple magazine and it was amazing. It was rich, decadent and paired with whipped cream it made for a really satisfying dessert. The girls really loved it and it kept for around 3-4 days. I doubled the batch and it made enough for almost 10 little cups. And don't be afraid of the butter. A little butter never hurt anyone.
And the best thing is that Brandon helps with the dishes. In his gray shirt, my favorite shirt. :) There is nothing cuter than a guy who does dishes.
Make the recipe this weekend. Your kids will love it. And I think I baby Ryder loves it too. I made homemade whipped cream by using heavy whipping cream and whipping heavy vanilla and powdered sugar in it. Whip until soft peaks form.
Serves 4| Hands-On Time: 15m | Total Time: 2hr 15m
Ingredients
- 1/4 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons unsweetened cocoa powder
- pinch kosher salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 3 ounces semisweet chocolate, chopped
- 1 teaspoon pure vanilla extract
- whipped cream, for serving
Directions
- Set a fine-mesh sieve over a medium bowl. In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Gradually whisk in the milk, then the egg yolks.
- Cook the milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, 7 to 8 minutes. Continue to cook, whisking, for 1 minute more. Remove from heat and pour through the sieve into the bowl, pushing the mixture through gently with a rubber spatula or spoon. Add the butter and chocolate and stir until melted. Mix in the vanilla.
- Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days. Before serving, gently stir the pudding to loosen it. Serve with the whipped cream.
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