Partially fill a large bowl with ice cubes. Place a smaller bowl on top of the ice cubes. Set aside.
Combine chocolate and butter in a microwave safe bowl. Heat chocolate and butter until melted. Let cool slightly.
In a saucepan, simmer 2 cups milk with 1/4 cup sugar and salt. Occasionally stirring.
In a small bowl, whisk together cocoa powder and cornstarch with the remaining 1/3 cup of milk. Whisk the cocoa mix into the hot milk.
In the same bowl, whisk the yolks and whole egg with the remaining 1/4 cup of sugar.
Gradually whisk some of the hot milk mixture into the eggs to warm them, then whisk the egg mixture into the saucepan and cook over medium heat. Whisk for about 5 minutes. Remove from the heat and whisk in the chocolate-butter mix, vanilla extract and espresso.
Place a fine strainer over the chilled bowl. Slowly pour the pudding into the bowl. Place a sheet of plastic wrap over the top of the bowl and transfer to the refrigerator to chill.
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
Traditional Irish Recipes for St. Patrick's Day
Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! View Recipes >
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Dark Chocolate Pudding
Serves 6
Ingredients:
1 bar bittersweet chocolate, chopped
2 tablespoons unsalted butter
2 1/3 cups whole milk
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons cocoa powder
1 tablespoon cornstarch
2 egg yolks
1 egg
2 teaspoons pure vanilla extract
1 1/2 teaspoons instant espresso
Directions:
Partially fill a large bowl with ice cubes. Place a smaller bowl on top of the ice cubes. Set aside.
Combine chocolate and butter in a microwave safe bowl. Heat chocolate and butter until melted. Let cool slightly.
In a saucepan, simmer 2 cups milk with 1/4 cup sugar and salt. Occasionally stirring.
In a small bowl, whisk together cocoa powder and cornstarch with the remaining 1/3 cup of milk. Whisk the cocoa mix into the hot milk.
In the same bowl, whisk the yolks and whole egg with the remaining 1/4 cup of sugar.
Gradually whisk some of the hot milk mixture into the eggs to warm them, then whisk the egg mixture into the saucepan and cook over medium heat. Whisk for about 5 minutes. Remove from the heat and whisk in the chocolate-butter mix, vanilla extract and espresso.
Place a fine strainer over the chilled bowl. Slowly pour the pudding into the bowl. Place a sheet of plastic wrap over the top of the bowl and transfer to the refrigerator to chill.
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