Chocolate Pudding Deluxe for Pies Trifles Etc
Indulge in the luscious elegance of this Chocolate Pudding Deluxe, a silky-smooth dessert base perfect for pies, trifles, and more. Made from scratch with rich cocoa powder, velvety egg yolks, and semi-sweet chopped chocolate, this recipe delivers a depth of flavor that elevates any dessert creation. Thickened to perfection with cornstarch and enhanced by a touch of vanilla, this pudding boasts a luxurious texture ideal for layering or enjoying on its own. Whether you're crafting a show-stopping chocolate trifle, filling a decadent pie crust, or serving it as a chilled treat, this versatile recipe promises indulgence in every bite. Ready in just 25 minutes, this crowd-pleaser is sure to become a staple in your dessert repertoire!
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Recipe Information
Ingredients
- 3 tablespoons Granulated sugar
- 3 tablespoons Unsweetened cocoa powder
- 2 tablespoons Cornstarch
- 1 pinch Salt
- 2.5 cups Whole milk
- 3 large Egg yolks
- 4 ounces Semi-sweet chocolate, chopped
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.
Gradually whisk in the milk to form a smooth mixture, making sure there are no lumps.
In a separate small bowl, lightly beat the egg yolks and set aside.
Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and begins to bubble gently, about 5-7 minutes.
Temper the egg yolks by slowly whisking in a few tablespoons of the hot mixture into the beaten yolks to warm them up without scrambling.
Pour the tempered yolks back into the saucepan and continue cooking over medium-low heat, whisking constantly, for another 2-3 minutes until the pudding is thickened and smooth.
Remove the saucepan from heat and stir in the chopped chocolate, butter, and vanilla extract. Continue stirring until the chocolate and butter are melted and fully integrated.
Strain the pudding through a fine-mesh sieve into a clean bowl to remove any lumps and achieve a silky texture.
Cover the surface of the pudding with plastic wrap to prevent a skin from forming, then let it cool to room temperature before refrigerating for at least 2 hours.
Once chilled, the pudding is ready to use as a pie filling, trifle layer, or simply served in dessert bowls.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 122.3 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 909 mg | 70% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
