Decadent Chocolate Pudding {Perfect for Valentine’s Day!}

It is funny to think about a time in my life where I actually did not care for chocolate.

I know you probably don’t believe me, but it’s true!

I liked it, but I didn’t really crave it. That was a really long time ago. Now, even the thought of chocolate sends me tearing up my pantry looking for a small square of it. I am a dark chocolate fan, I know the chocolate wars get pretty intense over the milk versus dark, but I am a die hard dark chocolate fan. I guess you can add white chocolate in there (NOT a fan), but let’s face it, we all know it isn’t really chocolate, so let’s stop fooling ourselves.

This pudding is made up of the richest, most decadent chocolate flavor you can get without biting directly into a bar of chocolate. It is swirled into the creamiest of pudding recipes and far better than the boxed stuff you can buy at the store that’s made mostly of chemical flavors! This says homemade all the way, but it is actually easier than you may  think! I made dinner for a few friends this week and whipped this up in no time for them. I even had time to make some fresh whipped cream, which is a must I might add.

I found this recipe in one of my older cookbooks (did I mention I collect them?), and this recipe was written a long time ago. Of course, that immediately tipped me off that it would be delicious…wasn’t everything made better a long  time ago? I tweaked it just a bit, and the result was this delicious pudding that I could call my own.  This is a perfect treat for Valentine’s Day, a special occasion, or just a fun family dessert.

I would like to lie to you to tell you that you won’t want to make this again and again, but I just cannot do it.

It is simply that addictive.

Decadent Chocolate Pudding

3 tblsp cocoa powder
3 tblsp cornstarch
1/4 tsp salt
1 cup whipping cream
3 large egg yolks
2 1/2 cups whole milk
1/2 cup sugar
2 tsp vanilla
5 ounces bittersweet chocolate, finely chopped

In a medium bowl, whisk together cocoa powder, corn starch and salt. Pour the cream in slowly, whisking until nice and smooth. Whisk the eggs into the mixture one at a time. In a 3 quart saucepan, add the milk and sugar and heat, stirring frequently until sugar is dissolved. Heat to a simmer and watch carefully! Do not let the milk boil over. Pour a cup of the hot milk mixture into the bowl with the cream, cocoa and cornstarch mixture. Whisk. Repeat with a second cup and whisk very quickly. Continue with one more cup, repeating the quick whisking process. Carefully pour the mixture back into the saucepan. Warm over medium heat until it comes to a full boil …once again, carefully making sure it does not boil over. Once it is boiling, start your timer for 2 1/2 minutes and whisk vigorously. Make sure you are careful not to splash the hot mixture out of the pot. Scrape the bottom while whisking. Remove from heat and stir in vanilla and chocolate. Stir gently until chocolate is completely melted. Spread into a storage container, cover the top with plastic wrap to act as the pudding “skin” so one does not form. Cover, chill for 3 hours or longer. Serve chilled with fresh whipped cream. Store in the fridge, and eat within 3 days…if it lasts that long!