Chocolate Pudding
  • 9 Ounces Bittersweet Chocolate, 60% Cacao
  • 2 Cups Heavy Cream
  • 6 Egg Yolks
  • ¼ Cup Sugar
  • 1 Tablespoon Unsalted Butter
  • Pinch of Sea Salt
  • ½ Teaspoon Vanilla Extract
  • 3 – 4 Tablespoons of Kahlua, Cointreau, Frangelica, Coffee, etc. (Optional)
  • Whipped Cream, for serving
  1. In a bowl, over simmering water or in a double boiler, melt the chocolate. Set aside.
  2. Warm the cream, In a heavy stainless-steel saucepan set over medium heat. Don't let it boil! In a small bowl,whisk together the yolks and sugar. Pour about half of the hot cream into the yolks, whisking the whole time. Slowly pour this mixture back into the cream in the saucepan, whisking constantly until the custard is thick enough to coat the back of a spoon (about 10 minutes).
  3. Whisk the custard into the melted chocolate, a little at a time. The mixture will seize and become a a bit grainy, but keep adding the custard and whisking, it will take on the consistency of pudding. Whisk in the butter, sea salt vanilla and kahlua.
  4. Pour the pudding into a serving bowl or individual serving dishes. Place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming as it cools. Chill in the refrigerator for at least 4 hours. Serve with unsweetened whipped cream.
Recipe by Monica's Table at