- Hey, I'm John Kanell, and today on Preppy Kitchen,
we're making some easy and amazing chocolate pudding.
So let's get started.
First off, grab a medium pot.
I'm gonna add half a cup of sugar,
or a hundred grams, right inside.
(jaunty music)
I also want a third of a cup, or 33 grams, of cocoa powder.
You can use any cocoa powder you like.
This is a dark Dutch processed one, but if you only use
natural cocoa powder, it'll be chocolatey and delicious too.
Dutch processed cocoa powder will have a darker color,
slightly less acidic taste.
And that's basically it for this recipe.
I also want two cups of whole milk, it's 480 mils.
This is delicious already.
I'm gonna pop this over medium heat, stirring frequently.
I want it to get nice and steamy, but not come to a boil.
Now, in another large bowl,
I'm separating out two egg yolks.
The whites I don't need today.
Just that creamy, amazing yolk.
I used to love chocolate pudding from those cups.
It was like my favorite little afternoon treat
when I came home.
This is so much better,
and it's really easy to make as well.
So you can have fresh chocolate flavor,
no preservatives or nonsense,
just something delicious and amazing.
And it's really mostly milk.
Yes, there's sugar, but there's also chocolate too.
It's best of both worlds.
To my egg yolks, I'm adding two tablespoons of corn starch.
One and two.
These are gonna work together to give us
a nice, silky consistency.
My scale's done.
I'm also gonna add in the remaining quarter cup
of whole milk.
There we go.
Don't forget to come back and stir every once in a while.
Grab a whisk.
Whisk this together.
You know, corn starch is really handy,
but it's really annoying sometimes too.
It was like stuck on the bottom and my whisk caught it.
Okay, that's whisked together.
I also wanna just have two tablespoons of butter
cubed up and ready.
Butter can be cold or room temperature,
doesn't really matter.
Now I'm back on stirring duty just until I see
a nice, steamy situation happening.
Just gonna whisk this up a little bit.
I see some clumps of cocoa powder that are bothering me.
This is nice and steamy.
I'm taking this off heat right now.
And I need to temper this mixture.
If you've ever made a custard,
you know you have to slowly whisk some in.
So grab a trivet.
Don't damage your countertops.
We need to get about a cup of this mixture.
And drizzle it in while I whisk vigorously.
So.
Whisk, whisk, whisk.
So I'm heating the egg mixture up
while whisking it, and it's raising the temperature
nice and gradually so it doesn't scramble the yolks.
This is gonna give you a silky custard.
If you just dumped the hot mixture in,
you might have like a kind of scrambled egg texture.
And that's not what you want chocolate pudding to be like.
Okay, now that this is tempered, I'm gonna whisk in
the remaining hot cocoa mixture.
Here we go.
And now this can go right back into the pot.
This has been warmed up and it's ready to be cooked.
So the point now is to take this over heat
and get it to just the right temperature
so it sets, and has that wonderful, silky texture.
Right now you're looking for the consistency to change.
So you're gonna whisk, whisk, whisk.
It'll look the same until it changes in an instant.
And you'll see trails being drug through by the whisk.
It'll have a pudding-like consistency, basically.
Once that happens, immediately take it off heat.
Okay, that's good.
I have my two tablespoons of cubed butter ready.
So I'm just gonna plop those in.
This, of course, is gonna give us an added bit of richness,
silkiness, and also helps set things.
I would be remiss if we didn't add two teaspoons of vanilla.
It gives you a little bit of extra depth of flavor.
And if you wanted to have more chocolatey flavor,
the secret would be adding a little bit of espresso powder.
So at the beginning when you're adding in
the cocoa powder, or really at any point on the stove,
maybe one teaspoon of espresso powder will give you
an extra chocolatey boost.
But if you're making this for kids,
and you don't wanna risk any caffeine, skip it.
Whisk in the butter.
Oh my gosh, the smell is so wild.
So whisking until melted.
And right away, you'll notice it becomes even silkier.
It's so much more glossy
with just those two tablespoons of butter.
If you wanted some hot, steamy pudding,
this is delicious as is.
But most of us want this to set.
It's time to transfer your pudding to a clean bowl.
And if you don't want this to develop a skin,
press either plastic or parchment paper
right onto the surface, so it's in contact.
And that way, it'll be pure delicious pudding.
Otherwise, you'll just have to peel the skin off
and eat that as your special treat.
In ya go.
Once chilled, remove the covering.
And it's time to scoop this out.
Fill your cups, top with whipped cream and shaved chocolate,
if desired, and now it's ready to enjoy.
(cheerful jaunty music continues)
That is a chocolate lover's dream.
Pure silky chocolate amazingness.
I hope you get a chance to make this recipe.
And if you like this video,
check out my easy chocolate playlist.