Make this classic chocolate pudding up to two days in advance. Fresh whipped cream made just before serving adds an elegant yet simple touch. Be the first to rate this recipe Recipe Photos Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- chocolate pudding with whipped cream Courtesy of Martha Stewart Serves: 4 Total Time: 55 min Prep Time: 5 min Ingredients U.S. Metric Conversion chart 1/3 cup(s) granulated sugar 2 tablespoon(s) cornstarch 2 tablespoon(s) unsweetened Dutch-process cocoa powder 1/4 teaspoon(s) salt 2 cup(s) milk 2 large egg yolks, lightly beaten 4 ounce(s) semisweet chocolate, finely chopped 1 tablespoon(s) unsalted butter, softened 1/3 cup(s) heavy cream 1 tablespoon(s) confectioners' sugar Directions Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted. Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days). Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.
