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Velvety dark chocolate pudding with a crackling caramel crust makes a fancy treat without the hassle of ovens or complicated water bath setups.
Key Ingredients:
- Premium cocoa powder: Gives deep taste
- Baking chocolate: Boosts creaminess
- Whole milk: Creates smooth base
- Cornstarch: Makes it firm up
- Granulated sugar: For crunchy lid
- Pure vanilla: Lifts chocolate notes
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Step-by-Step Guide:
- Make Custard Base
- Mix dry stuff together
- Pour milk in slowly
- Warm on medium-low flame
- Keep stirring till thickened
- Add Chocolate
- Pull off the heat
- Toss in chocolate pieces
- Mix till smooth
- Drop in vanilla
- Set and Chill
- Fill your dishes
- Cover tops with wrap
- Cool till set
- For 4+ hours minimum
- Create Sugar Top
- Dust with sugar
- Brown with torch
- Wait for it to set
- Dig in right away
Getting the pudding just right means cooking till it sticks to your spoon but still pours smooth and glossy.
Finishing Touches:
Try a kitchen torch, quick broiler blast, or drizzle warm sugar mix.
Keeping Fresh:
Stays good in fridge for 4 days max. Never put in freezer.
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Pro Hints:
- Splurge on good chocolate
- Stir at steady pace
- Test texture carefully
- Don't burn the chocolate
I've learned from making countless desserts that taking your time with the cooking and giving it enough chill time makes the best no-bake chocolate treat with that crackly top.
Recipe Questions & Answers
- → Don't have a torch?
- Use your stovetop or broiler to melt the sugar.
- → What dishes work best?
- Shallow and wide ramekins are ideal.
- → How far in advance can I prep this?
- You can make it 2 days ahead. Add the crunchy top just before serving.
- → What's cornstarch for?
- It replaces eggs to make it thick.
- → How do I make it richer?
- Switch milk for heavy cream.