Alice Medrich’s Chocolate Pudding

Name: Alice Medrich's Chocolate Pudding
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 3 cup sugar; 1 ⁄ 3 cup Dutch-process cocoa powder; 2 tbsp. cornstarch; 1 ⁄ 8 tsp. salt; 1 3 ⁄ 4 cups whole milk; 1 ⁄ 4 cup heavy cream; 4 oz. bittersweet chocolate, finely chopped; 1 tsp. vanilla; 1 tbsp. dark rum

Serves
serves 6

TODD COLEMAN

For more information on which chocolate to use in this recipe, see The Proof is in The Pudding. This recipe first appeared in our Jan/Feb 2013 issue along with our Saveur 100 article Alice Medrich.

Ingredients

¹⁄₃ cup sugar
¹⁄₃ cup Dutch-process cocoa powder
2 tbsp. cornstarch
¹⁄₈ tsp. salt
1 ³⁄₄ cups whole milk
¹⁄₄ cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1 tsp. vanilla
1 tbsp. dark rum

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Instructions

Step 1

Whisk sugar, cocoa, cornstarch, and salt in a 2-qt. saucepan. Slowly add milk and cream, whisking constantly; bring to a simmer over medium heat. Cook, while whisking, until thickened and beginning to bubble at edges, 12-15 minutes. Add chocolate, and stir until smooth, about 30 seconds. Remove from heat; stir in vanilla and rum. Divide between six 4-oz. ramekins, cover with plastic wrap, and chill until set, about 1 1⁄2 hours.