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
Feel free to experiment with different types of chocolate, such as milk chocolate for a sweeter profile or even adding a splash of liqueur for an adult version of this dessert.
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!
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!