Dark Chocolate Pudding Cup but make it adult.
Some days you just need a dark chocolate pudding cup, ya know? Nostaligic desserts feel extra comforting right now.Jump to Recipe
I mean I wasn’t allowed to have pudding cups as a kid, but I can imagine.
Flash back to 1995:
Me in the lunchroom: “Mmmmm cinnamon apple sauce cup! Mom, you shouldn’t have…Jimmy, can I interest you in one delightful apple sauce for your chocolate pudding? No? Ok how about an orange AND an apple sauce? Did I mention that it is CINNAMON?” Hard pass, heard.
But this pudding is no basic 4th grade lunch box pudding, people. This pudding is rich and silky smooth with a dollop of lightly sweetened whipped cream. The pudding itself isn’t super sweet because I like my dark chocolate desserts sinfully rich and chocolatey.
There is just a hint of cinnamon in the pudding to bring it to life. You could omit it, if you aren’t a cinnamon fan, but it heightens all the other flavors and says “Lindsey’s palate has matured in her <cough, cough> 24 years on Earth.”
I’d like to say that the Oreo crumbles are optional but in these uncertain times who’s to say what is too much?
You want an easy, soulful chocolate dessert that is simple enough for a weeknight? Look no further. Make a batch over the weekend and then when Wednesday rolls around, these dark chocolate pudding cups will be right there in the fridge when you need them most.
If they last that long that is!
Dark Chocolate Pudding
- 170 g Sugar ¾ cup
- 30 g Cocoa powder ¼ cup
- 24 g Cornstarch 2 Tablespoons
- ½ t Kosher Salt
- ¼ t Cinnamon optional
- 2 Eggs beaten
- 650 g Milk 2 ½ cups
- 113 g Dark chocolate I used 55%, 4 ounces
- 28 g Butter cubed, 2 Tablespoons
- 8 g Vanilla 2 teaspoons
- In a medium sauce pot whisk together the sugar, cocoa powder, cornstarch, salt and cinnamon.
- Whisk in beaten eggs followed by milk. Cook over medium heat, whisking constantly, until bubbly and thickened.
- Remove from heat, whisk in chocolate, butter and vanilla.
- Strain into a bowl or a plastic lined baking sheet. Cover the surface with plastic wrap and poke a few holes to allow steam to escape. Cool to room temperature and then refrigerate at least 2 hours.
- Pipe into desired molds or bowls.
- Alternatively you could put the hot pudding directly into the final container (cups or decorative bowl), but cover the surface with plastic wrap and then refrigerate. It will take longer to cool.
- Optional Topping: whipped heavy cream and crushed Oreo crumbs!
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking