Servings: 6 cups of pudding
Equipment
- Microwave
- Saucepan
- Stovetop
- Medium Bowl
- Whisk
- Plastic Wrap
- Refrigerator
Ingredients
- 3 tbsp Unsalted Butter
- 1 Cup Lake Champlain Chocolates® 57% Dark Chocolate Bar
- 3 Cups Whole Milk
- 1 Cup Sugar (split into ⅓ and ⅔)
- ⅓ Cup Lake Champlain Chocolates® 100% Unsweetened Cocoa Powder
- ¼ Cup Cornstarch
- ½ tsp Sea Salt
- 3 Eggs
- 1 Egg Yolk
- ¼ Cup Heavy Cream
- 1 tsp Vanilla Flavor
Instructions
- Melt butter and 1 Cup Lake Champlain Chocolates® 57% Dark Chocolate Bar together. Set aside.
- Heat milk and ⅓ cup of sugar in saucepan over low heat until it begins to steam.
- Meanwhile, combine remaining sugar, ⅓ Cup Lake Champlain Chocolates® 100% Unsweetened Cocoa Powder, cornstarch, and salt in medium bowl.
- Combine eggs, yolks, and heavy cream with a whisk.
- Slowly pour ¼ of the hot milk mixture over egg mixture while stirring. Add another ¼ of the milk mixture and stir to combine. Pour mixture back into pan with milk.
- Add cocoa mixture to saucepan with remaining milk mixture and bring to boil over medium heat, whisking constantly. Let boil for 30 seconds on low.
- Remove from heat and add melted chocolate mixture, and 1 tsp Vanilla Flavor.
- Pour into glasses or containers. Cover with plastic wrap, pressing down on the surfaces to prevent a skin from forming. Let cool to room temperature for about an hour.
- Refrigerate until chilled.
- Keep pudding in an airtight container in the fridge. Should be eaten within 4 days of making.Enjoy!
Notes
IMPORTANT NOTE FROM THE MANUFACTURER:
*The components of this recipe are gluten-free. The cocoa powder and chocolate bars recommended for use are made with gluten-free ingredients. Please note that all products are manufactured in the same factory as products that may contain allergens. Although we employ good manufacturing practices to minimize cross-contact, we do not guarantee any product is entirely free of minute traces of wheat, soy, tree nuts, or peanuts.