I love this dessert and the rich chocolate flavor is wonderful. Use the highest quality chocolate you can find for the best flavor and serve in a glass cup so you can see the layers of pudding and whipped cream. These sweet little desserts can be made ahead and stored in the fridge ready to serve when you are!
for chocolate pudding:
- 2 cups whole milk
- 6 egg yolks
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons unsweetened natural cocoa powder
- 6 ounces semisweet chocolate, finely chopped
- 2 ounces unsweetened chocolate, finely chopped
- 1/2 teaspoon cinnamon
- Strawberries or raspberries for garnish
- Cocoa powder for dusting on top
for whipped cream:
- 2 cups heavy whipping cream
- 1/4 cup confectioners sugar
- 2 teaspoons pure vanilla extract
for whipped cream:
In an electric mixing bowl, fitted with whisk attachment add cream, powdered sugar and villa. Start the machine on low and gradually increase speed until the whipped cream begins to thicken with medium peaks. Refrigerate while you prepare the pudding.
In a bowl, whisk together the egg yolks and sugar until smooth. Whisk in flour, cocoa powder and cinnamon into yolk mixture and whisk until smooth. In a medium saucepan over medium heat, warm the milk until small bubbles begin to appear along the edge of the pan and remove from heat. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour entire mixture back into the saucepan and set over medium heat again and cook, whisking constantly allowing the mixture to come to a boil and thicken (this takes several minutes). Reduce the heat to low and cook a bit longer until smooth. Remove from heat and stir in chocolates and vanilla. Allow pudding to cool to room temperature.
Spoon half the pudding into 6 serving cups. Then take half the whipped cream and smooth on top. Repeat with the remainder of pudding and whipped cream. Refrigerate until chilled, about 2 hours. Top with berries and dust with cocoa as desired. Enjoy!