Bittersweet Chocolate Pudding

Absolutely! Here is a detailed, 600+ word recipe for **Bittersweet Chocolate Pudding**—a luscious, creamy dessert that’s perfect for any chocolate enthusiast.

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# **Bittersweet Chocolate Pudding**

### *A Silky, Deeply Rich Dessert for True Chocolate Lovers*

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## **Introduction**

If you’ve only ever had chocolate pudding from a box, this homemade **Bittersweet Chocolate Pudding** will be a revelation. With its luxurious texture and intense cocoa flavor, this pudding is made for grown-up palates but can easily be enjoyed by all ages. It uses high-quality bittersweet chocolate to deliver a rich, slightly sophisticated taste—less sweet than milk chocolate but far more satisfying. Perfect for dinner parties, romantic nights in, or even as an indulgent snack, this pudding proves that chocolate can be both comforting and elevated.

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## **Ingredients** *(Serves 4–6)*

* 2 ½ cups whole milk

* ½ cup heavy cream

* ½ cup granulated sugar

* ¼ cup unsweetened cocoa powder

* 3 tablespoons cornstarch

* ¼ teaspoon salt

* 4 ounces bittersweet chocolate (60–70% cacao), finely chopped

* 2 large egg yolks

* 1 teaspoon pure vanilla extract

* Optional: whipped cream, chocolate shavings, or sea salt flakes for garnish

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## **Instructions**

### **Step 1: Prepare the Chocolate and Egg Yolks**

Start by chopping the bittersweet chocolate into small pieces so it melts quickly and evenly. Set it aside in a heat-safe bowl.

In another small bowl, whisk the egg yolks until smooth and set aside. You’ll temper them later with the hot milk mixture to avoid curdling.

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### **Step 2: Make the Chocolate Base**

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk and cream until fully combined. Make sure there are no lumps—this is the key to a silky pudding.

Place the saucepan over medium heat and cook, stirring constantly with a whisk or silicone spatula. It will take about 5–8 minutes to thicken. Be patient, and don’t let it boil too hard. You’ll know it's ready when the mixture coats the back of a spoon and thickens like custard.

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### **Step 3: Temper the Egg Yolks**

Once the mixture has thickened, scoop out a ladle (about ½ cup) of the hot mixture and slowly drizzle it into the whisked egg yolks, whisking constantly to bring them up to temperature without scrambling.

Then, pour the tempered yolk mixture back into the saucepan and whisk everything together. Continue cooking for another 1–2 minutes to ensure the eggs are fully cooked and the pudding is thick and smooth.

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### **Step 4: Add the Bittersweet Chocolate and Vanilla**

Remove the saucepan from heat and immediately add the chopped bittersweet chocolate. Stir until it melts completely and the pudding turns dark, glossy, and uniform in texture.

Stir in the vanilla extract. Taste and adjust the flavor if needed—if it's too intense for your liking, you can add a touch more sugar or a splash of milk to lighten it.

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### **Step 5: Strain and Chill**

For the silkiest pudding, pour the mixture through a fine-mesh sieve into a large bowl or measuring cup. This step removes any small bits of egg or unmelted chocolate.

Divide the pudding into individual serving dishes—ramekins, glass jars, teacups, or small bowls work perfectly.

Place a piece of plastic wrap directly on the surface of each pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until fully chilled and set.

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## **Serving Suggestions**

* **Classic**: Top with lightly sweetened whipped cream and chocolate shavings.

* **Gourmet**: Sprinkle with a pinch of flaky sea salt or a dusting of espresso powder.

* **Kid-friendly**: Add crushed cookies or colorful sprinkles.

* **Elegant**: Serve in a wine glass with a biscotti or butter cookie on the side.

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## **Tips for Success**

* **Use quality chocolate**: The better the chocolate, the better the pudding. A bar with 60–70% cacao works best for a rich yet smooth flavor.

* **Whisk constantly**: Stirring throughout ensures no lumps and even cooking.

* **Tempering is crucial**: This prevents scrambled eggs and ensures a creamy consistency.

* **Straining is optional but recommended**: It gives the pudding a professional, ultra-smooth finish.

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## **Make-Ahead and Storage**

This pudding can be made up to 2 days ahead. Keep it tightly wrapped in the fridge. For best texture, serve cold, directly from the refrigerator. It does not freeze well, as freezing can compromise the texture.

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## **Conclusion**

**Bittersweet Chocolate Pudding** is more than just a nostalgic treat—it’s a sophisticated, decadent dessert with deep flavor and velvety texture. Whether you’re hosting a dinner party or simply craving comfort food with flair, this homemade version proves that sometimes, the simplest desserts are the most satisfying. With just a handful of ingredients and a little care, you’ll have a dessert that rivals any upscale restaurant version.

Would you like a printable version or a variation, like a mocha or chili-spiced twist?