Classic Chocolate Pudding
An easy, classic chocolate pudding perfect for Valentine’s Day or any day where you need a little sweet comfort with a side of nostalgia. This recipe is made entirely in the blender so no stovetop stirring is necessary. Top with plain whipped cream or fresh berries to ‘fancy’ it up a little. This humble dessert is a classic for a reason and sure to be enjoyed by all.
Ingredients:
Serves 4
10 ounces chopped semisweet chocolate
1/4 cup granulated sugar (or coconut sugar)
1/4 teaspoon kosher salt
2 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups heavy cream
1/2 cup of hot espresso (or hot water)
whipped cream, for garnish
fresh raspberries, for garnish
Instructions:
In a high-speed blender (a Vitamix is ideal here), add the chopped chocolate, sugar, and salt. Pulse 15 times to break up the chocolate into smaller pieces.
Next, add the egg yolks and vanilla and pulse another 15 times.
Warm the heavy cream in the microwave until it's steaming (and the espresso/water if it isn't steaming hot).
With the blender running, stream in the hot cream and hot espresso (or hot water).
Run the blender for another 30 seconds, stopping to push the mixture from the sides, if necessary.
When the mixture looks homogenous, divide it between two serving glasses. Place plastic wrap directly on the surface of the pudding, and chill in the fridge for 60-90 minutes. Check the texture before serving: if it's too soft, place it back in the fridge; if it's too firm, let it rest on the counter before serving.
Serve with extra whipped cream and fresh raspberries (optional).