Milk Chocolate Pudding with Chantilly Cream

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Makes 8 servings

Pudding

Ingredients

• 3/4 cup sugar (divided use)
• 1/3 cup cornstarch
• 1/4 cup unsweetened cocoa powder
• 3 cups whole or low-fat milk (divided use)
• 2 large eggs
• 2 large egg yolks
• 4 ounces milk chocolate, melted
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Chantilly Cream

Directions

1. In a large bowl, blend 1/4 cup of the sugar with the cornstarch and cocoa powder, whisking to break up any lumps. Stir in 1/2 cup of the milk, the eggs, and the egg yolks and whisk together until smooth. Set aside.
2. Combine the remaining 2 1/2 cups milk with the remaining ½ cup sugar in a nonreactive saucepan and bring to a boil over medium heat. Temper the eggs by gradually adding about one-third of the hot milk mixture, whisking constantly. Return the tempered egg mixture to the pan with the remaining milk mixture.
3. Return the pan to medium heat and stir constantly with a wooden spoon until it reaches a boil and is quite thick and very smooth, 4–5 minutes.
4. Temper the melted chocolate by adding about 1/2 cup of the hot egg mixture and stirring until very smooth. Return the tempered chocolate to the pan, add the butter and vanilla extract, and stir until well blended.
5. Pour the pudding into eight 6-ounce ramekins or custard cups or a large bowl. Place a piece of parchment or waxed paper directly on the surface of each pudding to prevent a skin from forming; pierce it in 2 or 3 places to let the heat escape. Chill for at least 2 hours before serving. If desired, garnish with a dollop or rosette of Chantilly cream.

Chantilly Cream

Makes about 2 cups

Ingredients

• 1 cup heavy cream, chilled
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract

Directions

1. Chill a stainless-steel bowl and the beaters of a handheld mixer or the whisk attachment of a stand mixer.
2. Pour the cream into the chilled bowl and whip on medium speed until thickened, about 3 minutes.
3. Increase the speed to high and gradually add the confectioners’ sugar while whipping.
4. Add the vanilla extract and continue to whip until the cream has the desired peak according to its intended use. Soft peaks are good for dolloping cream, while firmer peaks are better if the cream is to be piped, used for topping, or folded into another mixture.

Chef’s note: If your cream starts to turn slightly yellow while you are whipping, it is close to being overwhipped and turning into butter. Fold in a small amount of unwhipped cream, if you have it, to rescue the texture.

Chantilly cream confectioners sugar corn starch eggs heavy cream milk milk chocolate sugar unsalted butter unsweetened cocoa powder vanilla extract