All I can say is this….this is THE best chocolate pudding I have ever had. Very decadent, creamy, heavenly.  Seriously.

Simply said……..Simply made. I am happy….

  Best Chocolate Pudding

5  Tblsp cocoa powder (6 if you like a stronger, darker chocolate)
3  Tblsp corn starch
1/8 tsp salt
1  cup heavy cream
2 large egg yolks
2 cups WHOLE milk  (none of that low fat, watered down fake milk) trust me.
1/2 cup sugar

Sift the cocoa powder, cornstarch, salt together in a medium sized bowl. Mix in the heavy cream, smooshing out the lumps. It’s going to be thick. Mix in the egg yolks until well combined. Set it aside.

In a medium sized sauce pan, heat the milk and sugar over medium heat, stirring often with a wooden spoon. Let the sugar dissolve. Just when you see the little tiny bubbles forming, remove from heat and stir in half of it into your cocoa/cream  mixture. Once it is smooth, pour it into the sauce pan with the rest of the milk. Bring it to a soft boil, whisking slowly and scraping the bottom of the pan to prevent scorching. Your mixture will start to thicken. Let it come to a big boil. Start whisking for 2 minutes. Remove from the heat. Transfer the pudding into a shallow baking dish or ramekins and chill for at least an hour. YES, 1 hour at least. Now you must know that I didn’t wait. I LOVE hot pudding. But I also saved some, that I did let chill. I conduct strict quality control, you know! Oh my….I am in love.

This recipe is based on a recipe that I found awhile back in a magazine. But I don’t remember who to give credit to…sorry. But whoever you are, your pudding is fantastic.