This pudding takes the cake because it’s even easier than its classic vanilla cousin. There are no eggs to separate or milk to divide—but it’s still creamy and delicious. Take a walk on the wild side and go for the “zebra effect” by layering the chocolate and vanilla.
Ингредиенты
- 1/2 cup (105 g) sugar
- 1/4 cup (35 g) cornstarch
- 2 cups (500 ml) milk
- 4 oz (115 g) dark chocolate, chopped
Инструкция
- In a pot off the heat, whisk together the sugar and cornstarch.
- Whisk in the milk. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pan until the mixture thickens.
- Stir in the chocolate until melted. Remove from the heat.
- Pass through a sieve to remove any lumps, if necessary.
- Pour the pudding into a bowl. Cover with plastic wrap directly on the surface of the pudding. Let cool, then refrigerate for 6 hours or until set and completely chilled.
- When ready to serve, stir with a spatula until creamy and smooth.
