Bittersweet Chocolate Pudding

Serves 6

Sometimes simple is the way to go. That’s how I feel about this pudding. It doesn’t have any fancy garnishes. It’s not super trendy. It’s no fuss. It’s my trusty dessert that’s super easy and versatile. Need a quick pie filling? This is it. Want to make the recipe your own? This one fits the bill too. Add some espresso, peppermint extract instead of vanilla, add a bit of rum—the options are endless.

Ingredients

2 cups milk, divided

1/4 cup sugar

4 tsp. cornstarch

2 large egg yolks

8 oz. bittersweet chocolate, finely chopped

1/2 tsp. vanilla extract

Garnishes: whipped cream, chocolate shavings

Instructions

Whisk together 1/2 cup milk, sugar, cornstarch, and egg yolks in a medium bowl. Set aside.

Bring remaining 1 1/2 cups milk to a simmer in a saucepan over medium heat. Gradually whisk hot milk into egg yolk mixture. Return mixture to saucepan and place over medium heat. Cook, stirring constantly, until mixture thickens and coats the back of a spoon.

Place chocolate in a medium bowl. Pour hot mixture over chocolate and add vanilla. Stir until chocolate is melted and mixture is smooth. Place plastic wrap over the surface of the pudding to prevent a skin. Refrigerate 2 to 3 hours or until cooled.

To serve, divide pudding between serving bowls. Top with whipped cream and chocolate shavings.