Decadent Chocolate Pudding

I spent most of my life thinking that chocolate pudding came from a box. To be honest, boxed chocolate pudding really isn’t all that bad – it’s just not rich enough for me. If you share the same sentiment, check out the below recipe, which was super-easy, tasted amazing, and was adapted from this Epicurious recipe to include more chocolate (because one can NEVER have enough). It pairs really nicely with espresso whipped cream (included below too), but if you’re trying to make it for the kids, feel free to just leave that part out if you don’t want them scaling the walls (though my daughter ate it and seemed normal afterwards).

DECADENT CHOCOLATE PUDDING INGREDIENTS:

• 1/4 cup + 2 TB sugar
• 2 TB cornstarch
• 1 TB + 1 tsp instant espresso powder (optional)
• 2 cups whole milk
• 1 1/4 cups semisweet chocolate chips
• 1 TB unsalted butter
• 1/5 tsp vanilla extract
• 1/2 cup chilled heavy whipping cream

DECADENT CHOCOLATE PUDDING INSTRUCTIONS:

1. Whisk 1/4 cup sugar, cornstarch and 1 TB (optional) espresso powder in a saucepan until blended. Whisk in milk.
2. Continue whisking, this time over a medium-high stovetop, until the mixture boils and thickens, probably around 4-5 min. Remove from heat.
3. Immediately, whisk in the chocolate chips, butter and vanilla extract, mixing until smooth (yes, this is off the flame).
4. Pour into individual pudding cups as quickly as possible, then cover and chill until cold.
5. Separately, using an electric mixture, beat your cream, 2TB sugar and (optional) tsp of espresso powder until peaks form. When you’re ready to serve, add it to the top of your pudding and enjoy.