Chocolate Cream Pudding

Recipe View 2 mins In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined. (Prep time: 2 minutes)

Recipe View 3 mins Gradually whisk in the milk, ensuring no lumps remain. Add the chopped chocolate. (Prep time: 3 minutes)

Recipe View 10 mins Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the chocolate is melted and the mixture begins to thicken. This should take approximately 8-10 minutes. Continue stirring to prevent scorching.

Recipe View 2 mins Remove the saucepan from the heat. In a separate small bowl, whisk the egg yolks lightly. Slowly drizzle a small amount of the hot chocolate mixture into the egg yolks, whisking constantly to temper them (prevent curdling). (Prep time: 2 minutes)

Recipe View 2 mins Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture. Return the saucepan to low heat and cook, stirring constantly, for another 2 minutes. The pudding should thicken further. (Cook time: 2 minutes)

Recipe View 1 mins Remove the saucepan from the heat. Stir in the butter until fully melted and incorporated, then stir in the vanilla extract. (Prep time: 1 minute)

Recipe View 2 mins Pour the chocolate cream pudding into individual serving dishes or a single larger bowl. (Prep time: 2 minutes)

Recipe View 3 hrs Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, to allow the pudding to chill completely and set. (Chill time: 3+ hours)