Recipe: Best-Ever Homemade Chocolate Pudding (using eggs)

BEST-EVER CHOCOLATE PUDDING

"The popularity of boxed puddings has left us with the mistaken notion that preparing pudding from scratch is beyond our abilities. But pudding always was, and still is, the easiest of all homemade desserts. This pudding is spectacular - densely chocolate and exceptionally creamy. You may never open a box of pudding mix again."

3/4 cup sugar
Pinch salt
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder
3 cups milk, divided use
3 eggs
2 ounces semisweet chocolate, broken in pieces
2 teaspoons vanilla extract
Whipped cream (optional, for serving)

In a large, heavy-bottomed saucepan (off heat), combine the sugar, salt, cornstarch, and cocoa powder. Add 1 cup of the milk and stir until the cornstarch is dissolved. Little bits of cocoa may still be visible, but they'll go away as the pudding cooks. Mix in the eggs. Add the remaining 2 cups milk and stir to combine.

Place over medium heat and, stirring constantly, cook until the pudding thickens slightly and lumps appear on the bottom of your stirring spoon, about 5 minutes.

Remove from heat and mix vigorously until the lumps blend in. Stir in the chocolate until melted.

Return pan to heat and cook pudding until boiling and thick, stirring constantly; be sure to stir thoroughly across the bottom of the pan and into the corners.

Remove pan from heat and stir in the vanilla. While still warm, pour pudding into six 1/2-cup dessert dishes or bowls. Cover loosely with plastic wrap and chill.

If desired, serve garnished with whipped cream.

Makes 6 servings
Source: One-Pot Chocolate Desserts by Andrew Schloss with Ken Bookman