It’s major comfort food time here. The weather has been cool and rainy and dreary. Here’s the perfect way to cheer up your loved ones: homemade chocolate pudding. This one bears no resemblance to the instant and packaged versions that some of us grew up with.
This pudding is rich and silky; full of chocolate flavor from both cocoa and chocolate. I added some coconut milk and rum, just because…And I garnished the puddings with softly whipped cream and some lightly toasted coconut chips. It’s a quick, easy, and foolproof way to add some love to an everyday meal. Give it a try!
- ½ cup light brown sugar, packed
- 2 tablespoons cornstarch
- ½ cup unsweetened cocoa powder, sifted and spooned into the measuring cup
- A large pinch of salt
- 1 cup unsweetened coconut milk (preferably full fat)
- 1 cup whole milk
- 2 egg yolks
- 1 ounce bittersweet or semisweet chocolate, finely chopped
- 1 tablespoon dark rum (optional, substitute 2 teaspoons vanilla, if you prefer)
- Softly whipped cream, for garnish
- Lightly toasted coconut chips, for garnish
- In a 2 quart, heavy saucepan blend together the brown sugar, cornstarch, cocoa powder, and salt. In a small bowl, whisk the coconut milk, whole milk, and egg yolks to combine. Gradually whisk the milk mixture into the sugar and cocoa mixture.
- Set the saucepan on the stove, over medium heat, and cook, stirring constantly, until the pudding thickens and bubbles. Lower the heat a little and let it bubble away for about a minute. Remove from the stove and add the chopped chocolate. Whisk gently until the chocolate melts and blends into the mixture. Add the rum.
- Pour the pudding into dessert dishes, cover the surface directly with plastic wrap, and cool. Place in the refrigerator to chill. When ready to serve, whip a quantity of heavy cream to soft peaks. Dollop over the puddings and sprinkle with the toasted coconut chips. Refrigerate any leftovers.