I originally made this pudding as an ingredient for Ovenly’s decadent Brooklyn Blackout Cake frosting, but it’s a fantastic standalone dessert and is very simple! It’s incredibly rich, so don’t be afraid to dole out small portions (especially if you’re serving it as dessert after a heavy dinner). There’s lots of opportunity to get creative with your presentation – celebrating a birthday? Top with sprinkles and pop a candle in! Dinner party? Shave some dark chocolate, coarsely chop some nuts, and have some whipped cream on hand! Serving crazed chocolate fans like me? Dust a little cocoa powder and chocolate shavings and (ready for this) chocolate sprinkles!
Salted Dark Chocolate Pudding
Yield: about 4 servings (roughly ½ cup per serving)
Great dessert to make in advance as it needs ample time to cool and set. I portioned out the pudding and then let it set, but you could easily put it in a larger bowl to set and portion it out as you serve! Be aware the pudding may sweat a bit as it comes to room temperature. If this bothers you, give it a quick stir before serving, just note you’ll lose the smooth texture on top.
The dark Dutch-process cocoa powder will be the trickiest ingredient of this recipe. I can only find mine at specialty grocers or baking supplies stores. I normally combine about half dark Dutch-process cocoa with half black cocoa (something like this or this) to get the super dark colour. I haven’t tried it with regular cocoa powder, so no guarantees if you do!
- 2 cups whole milk, divided into ¼ cup and 1 ¾ cups (I used a combination of 2% and whipping cream, roughly 1 ½ cup 2% and ½ cup whipping cream)
- 2 ½ Tbsp cornstarch
- ½ cup sugar
- 2 ounces (roughly ⅓ cup) chopped dark chocolate. Go as dark as you like – I went for 80%
- 3 Tbsp dark Dutch-process cocoa powder
- 1 tsp vanilla extract
- ¾ tsp salt
- Whipped cream
- Chopped nuts
- Shaved dark chocolate
- In a small bowl, whisk ¼ cup of whole milk with the cornstarch until smooth. Set aside.
- In a small to medium saucepan over medium-low heat, combine the remaining milk (1 ¾ cups), sugar, dark chocolate, dark Dutch-process cocoa powder, vanilla extract, and salt. Whisk until all of the chocolate has melted and the ingredients have evenly combined.
- With the medium saucepan over medium-low heat, whisk the cornstarch mixture into the chocolate mixture until fully incorporated.
- Reduce the heat to low. Using a spatula or wooden spoon, constantly mix until the mixture comes to a simmer. It will very slowly begin to thicken. Keep mixing until it becomes thick enough to coat the back of the spatula/spoon and very slowly runs off (see photo below). It took me roughly 15 minutes of stirring over low heat to get to point.
- Remove from heat and portion out into 4 serving bowls of your choosing and allow to come to room temperature.
- Cover serving bowls tightly with plastic wrap and refrigerate until set. This step took my pudding a couple of hours, but feel free to leave overnight!
- Top with your preferred topping or leave as-is and enjoy!