Thursday’s snow day kept me cooped up at home which has it’s pros and cons. The good news is that it’s really easy for me to work from home, the bad news…I end up getting consumed by work and don’t move from the couch. Around 4pm, I needed a break and easily located a recipe on Pinterest that called for ingredients I already had on hand. Always stock your pantry well with critical baking items. You never know when the urge will hit you. I whipped up these cookies which called for egg whites for the marshmallow fluff. I didn’t want to waste the yolks and I immediately knew I could make a quick chocolate pudding with them.
This recipe is pretty straight forward and makes about 5-6 servings depending on how much you fill up the jars. You probably already have all the ingredients on hand so what are you waiting for?
Homemade Chocolate Pudding
3/4 cup to 1 cup granulated sugar
4 tablespoons cornstarch
8 oz (3/4 cup) bittersweet or semi sweet chocolate
2 2/3 cups milk
2 large egg yolks
2 tbsp unsalted butter
1/4 teaspoon vanilla
pinch of salt
1/4 cup cocoa powder (optional)
In a heavy saucepan, whisk together sugar, cornstarch, and a pinch of salt. Add cocoa powder if using. (This is optional based on how chocolatey you want your pudding. If you want it to taste like a more classic chocolate pudding leave this out and be sure to add less sugar). Chop chocolate (or use chips) and add to sugar mixture. Note: Be sure to adjust the amount of sugar you add based on what kind of chocolate you’re using. I used semi-sweet chips + cocoa powder so I only added about 3/4 cup sugar. If you’re not using the cocoa powder, I would add even less sugar because the chips are already sweet. If you’re using bittersweet chocolate, add 3/4 – 1 cup sugar based on your preference. In a bowl, whisk together milk and egg yolks. Gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly (takes about 5 minutes). Boil for 1 minute until thick. Remove from heat and whisk in butter and vanilla.
Divide pudding into ramekins or small mason jars. Cover the surface with plastic wrap to avoid creating a skin. Chill puddings in refrigerator for a couple hours (up to 3 days) or in the freezer for 30 minutes until firm. Top with homemade whipped cream and sprinkles.