Ultimate Chocolate Pudding

After making Asian style pudding, Mango Orange Pudding, it’s time to try the Western style rich chocolate pudding, Ultimate Chocolate Pudding for MFM# 12 with a theme “egg”, hosted by mbak Yenny of Yenny and Family.

I bet most people love chocolate, but have you ever tried the chocolate pod which has a scientific name Theobroma cacao. I did try once when I was in school, it tastes like mangoosteen.

Actually my first time making this pudding was 6 days ago, I followed as Canadian Living magazine’s recipe noted, but it turned out too sweet for me. I guess people here love dessert really sweet. I finally had to modify in measurement. The second time I made, I realized that I didn’t have enough regular milk to put, so I used chocolate soy milk instead.

Ultimate Chocolate Pudding

3/8 cup sugar
1/4 cup cocoa powder
3 tbsp cornstarch
2 1/2 cups chocolate soy milk (original recipe used milk)
4 egg yolks
1/2 cup whipping cream
2 oz (60 g) each bittersweet and milk chocolate, finely chopped
1 tsp vanilla powder
1 tbsp butter

In a bowl, sift together sugar, cornstarch and cocoa powder. Whisk in 1/2 cup of the milk until smooth. Whisk in egg yolks; set aside.

In a saucepan, bring remaining milk and cream just to boil. Please do not over-boil. Whisk into cocoa powder mixture. Return to saucepan; cook over medium heat; whisking constantly, for 5 to 7 minutes or until boilin and thickened

Strain into bowl. Whisk in bittersweet and milk chocolates, butter, and vanilla powder. Place plastic wrap directly on surface; let cool for 45 minutes. Make-a head: refrigerate for up to 24 hours.

Serving suggestion: place in by using cake decorating bag and your favorite tip to get prettier shape. Garnish with white chocolate.


About the Author

An Indonesian born who lives in Winnipeg, Canada for more than a decade and decided to move a bit west. Edmonton is now where she is based on. Indonesia Eats is a memoir of her homeland.