Chocolate Pudding with Chantilly Cream
Nothing says “yum” like a rich and creamy bowl of decadent chocolate pudding. Easy to make, easier to eat, this sinful dessert is worthy of making anytime of the year.
- Prep: 15 min
- Cooking: 15 min
- Chocolate Pudding
- 1/2 cup (125 mL) sugar
- 1/3 cup + 2 tsp (90 mL) unsweetened cocoa powder
- 2 1/2 tbsp (37 mL) cornstarch
- 1 1/2 cups (375 mL) 2 % Milk divided
- 3 egg yolks
- 1 1/2 cups (375 mL) 35 % cream
- 1 tsp (5 mL) vanilla extract
- 5 oz (150 g) dark chocolate (65 to 70% cacao) chopped (about 1 cup/250 mL)
- Seasonal berries
- Chantilly Cream
- 1/2 cup (125 mL) 35 % cream
- 1 tbsp (15 mL) brown sugar
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: In a large heat-proof bowl, whisk together sugar, cocoa and cornstarch. Whisk in 1 cup (250 mL) of milk and egg yolks until a smooth paste; set aside.
In a medium saucepan, combine remaining milk and cream; heat over medium heat just until steaming and bubbles form around edge, stirring occasionally.
In a thin steady stream, gradually whisk hot cream into chocolate paste. Gradually whisk back into saucepan and cook stirring gently for about 6 to 8 minutes or until mixture coats the back of a spoon. Remove from heat; stir in vanilla extract. Gradually stir in chocolate, until melted and smooth. Pour into a serving bowl or dessert bowls; place plastic wrap directly on surface. Cool and refrigerate until chilled, about 2 hours.
: In a cold mixing bowl, whip cream for 1 minute. Add sugar and whip until soft peaks form.
To serve, top pudding with seasonal berries and scoop of Chantilly Cream.
To make this dessert even more decadent, feel free to layer with the Chantilly cream and homemade strawberry or raspberry preserves.
Pudding can be made up to 3 days ahead.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 161 mg|
|Vitamin A:||39 %|
|Vitamin B12:||34 %|
|Vitamin D:||35 %|