Chocolate Chocolate Chip Pudding With Chopped Walnuts

5
Servings
5m
Prep Time
6m
Cook Time
11m
Ready In


"Puddings are so easy and foolproof I don't understand why they are not more popular. Perhaps the "instant" products on the market have led cooks to believe that scratch puddings were time consuming and difficult. In fact, you can throw this dessert together in little more than 5 minutes. Because of the cornstarch thickener in the base, the added egg can be cooked over direct heat with no danger of curdling. Just be sure to use a heavy saucepan, keep the heat moderate, and reach all parts of the bottom of the pan with your whisk to prevent scorching. The one hour of chilling is NOT included in the cook time."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (158.2 g)
  • Calories 325.8
  • Total Fat - 20.3 g
  • Saturated Fat - 6 g
  • Cholesterol - 62.2 mg
  • Sodium - 123.9 mg
  • Total Carbohydrate - 30.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 18.3 g
  • Protein - 8.9 g
  • Calcium - 147.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step 1

In a heavy saucepan, combine the cornstarch, cocoa powder and sugar.

Step 2

Gradually whisk in the milk.

Step 3

Set the pan over moderate heat and cook, whisking frequently and being sure to cover the entire bottom of the pan, until the custard comes to a boil, 4 - 5 minutes.

Step 4

Cook, whisking constantly for 30 seconds.

Step 5

In a small bowl, whisk the egg until blended.

Step 6

Gradually whisk in about 1/2 cup of the hot custard.

Step 7

Whisk the mixture back into the pan and cook over moderate heat, whisking for 1 minute; remove from heat.

Step 8

Add 1/4 cup of the mini chocolate chips to the hot custard and whisk until melted and smooth.

Step 9

Add the butter and whisk until melted and smooth.

Step 10

Cover the custard with a piece of waxed paper set directly on the surface and refrigerate for 30 minutes.

Step 11

Whisk the custard until smooth and light, cover again and refrigerate for 30 minutes longer, or until cooked to room temperature.

Step 12

Whisk the custard again until smooth and light; then stir in the remaining 1/4 cup chocolate chips and 1/3 cup of the chopped walnuts.

Step 13

Spoon the custard into 5 dessert bowls (ramekins).

Step 14

Cover with plastic wrap and refrigerate until serving time.

Step 15

To serve, top each custard with a dollop of whipped cream and sprinkle the remaining walnuts on top.

Tips & Variations


No special items needed.

Related

Sheri

Yummy yum yum! One of my favorites all time desserts and so glad to see it here! Creamy and love the nuts. Just like back in the day when they included nuts!

review by:
(13 Oct 2018)

ClassyCook

If you like chocolate pudding you have to try it. Creamy, crunchy and chocolaty good!

review by:
(25 Sep 2018)

Mikekey

Smooth, creamy and very rich. Puts the package stuff to shame. I had never added egg to homemade pudding, and I like the richness it added.

review by:
(10 Dec 2017)