Zesty Chocolate Pudding with Citrus Zest
Ingredients
Equipment
Method
- Begin by combining the whole milk and half of the granulated sugar (50 g) in a medium saucepan. Heat over medium heat until it starts to simmer, stirring occasionally.
- In a mixing bowl, whisk together the remaining sugar (50 g), cornstarch, salt, and egg yolks until smooth.
- Once the milk mixture is simmering, slowly pour half of it into the egg yolk mixture, whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring continuously, until the mixture thickens and starts to bubble, about 5-7 minutes.
- Remove from heat and add the chopped dark chocolate, vanilla extract, and citrus zest. Stir until the chocolate is fully melted and the mixture is smooth.
- Transfer the pudding into serving cups or bowls, covering each with plastic wrap, making sure the wrap touches the surface of the pudding to prevent a skin forming.
- Refrigerate for at least 2 hours or until set.
- Serve chilled, topped with whipped cream and fresh berries if desired.
Nutrition
Notes
For storage, cover and refrigerate the pudding for up to 3 days.
If you need to reheat leftovers, warm gently on the stove while whisking until smooth.
Enjoy the creative process and make it your own!