Homemade Dark Chocolate Pudding with Pink Sea Salt
Made with egg yolks and Dutch-processed cocoa powder, this homemade chocolate pudding is decadent and surprisingly easy to make!
Servings: 4
Equipment
Ingredients
- 3/4 cup white sugar
- 1/2 cup Dutch processed unsweetened cocoa powder
- 1 tablespoon cornstarch
- 3 egg yolk
- 2 cups whole milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon pink Himilayan rock salt
Instructions
Make From Fresh:
- Mix together the white sugar, cocoa, and cornstarch in a small glass bowl.
- Bring a pot of water to boil, then turn the hat down to a simmer.
- Place a heat proof bowl over the top of the pot, using an oven mitt or a thick towel to hold the sides of the bowl (careful not to let it burn!)
- Add the egg yolks to the bowl and stir until smooth.
- Add the chocolate, sugar, and cornstarch mix and stir to combine.
- Slowly whisk in the milk, butter, and vanilla extract until everything is smoothly combined.
- Pour the hot pudding into individual ramekins or bowls.
- Sprinkle a bit of salt on top of the pudding, then cover each bowl with plastic wrap.
- Place in the fridge and let cool for 2-4 hours, until the pudding has set.
- Remove and serve chilled.
Notes
Using Dutch processed cocoa means the cocoa you use will be less bitter than regular cocoa, due to a specific alkaline processing it goes through. Natural cocoa has a bitter edge to it and since this recipe is so simple, you’ll want to use the best quality ingredients you can get your hands on. If you don’t have pink Himilayan salt, use a large flake Kosher or sea salt.