American Chocolate Pudding Recipe


 Ingredients:

- 1/2 cup granulated sugar

- 1/4 cup unsweetened cocoa powder

- 1/4 cup cornstarch

- 1/4 teaspoon salt

- 2 1/4 cups whole milk

- 2 large egg yolks

- 2 tablespoons unsalted butter

- 1 teaspoon vanilla extract

- Whipped cream, for serving (optional)


Instructions


1. **Whisk Dry Ingredients**: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.


2. **Add Milk**: Gradually whisk in the whole milk, making sure there are no lumps.


3. **Cook Mixture**: Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk, until it thickens and comes to a gentle boil, about 8-10 minutes.


4. **Temper Eggs**: In a small bowl, lightly beat the egg yolks. Slowly pour about 1/2 cup of the hot pudding mixture into the beaten egg yolks, whisking constantly to temper them.


5. **Combine**: Pour the tempered egg mixture back into the saucepan with the remaining pudding mixture, whisking constantly.


6. **Cook Until Thickened**: Continue to cook the pudding over medium heat, stirring constantly, until it thickens further and coats the back of a spoon, about 2-3 minutes.


7. **Add Butter and Vanilla**: Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until the butter is melted and the pudding is smooth and glossy.


8. **Chill**: Transfer the pudding to a heatproof bowl or individual serving dishes. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2-3 hours, or until completely chilled and set.


9. **Serve**: Serve the chocolate pudding chilled, topped with whipped cream if desired.


TIPS:


- Use high-quality cocoa powder for the best chocolate flavor. Dutch-process cocoa will result in a smoother and darker pudding, but natural cocoa works well too.

- Be sure to whisk constantly while cooking the pudding to prevent lumps from forming and to ensure even thickening.

- Tempering the egg yolks prevents them from curdling when added to the hot pudding mixture. This step is crucial for a smooth texture.

- Don't skip the step of pressing plastic wrap onto the surface of the pudding before chilling. This prevents a skin from forming on the surface.

- For extra richness, you can substitute some of the whole milk with heavy cream.

- Feel free to customize the pudding by adding mix-ins such as chocolate chips, chopped nuts, or a splash of liqueur.

- Leftover pudding can be stored in the refrigerator for up to 3 days. Just make sure to keep it covered to prevent it from absorbing any odors.


Enjoy your homemade American chocolate pudding!