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The Pioneer Woman’s Chocolate Pudding

The Pioneer Woman's Chocolate Pudding
PREP TIME
5 min
COOK TIME
10 min
YIELDS
4 - 6 servings

This delectably rich pudding can be served warm or chilled after a couple of hours in the fridge.

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Ingredients

Crumb Base

24
chocolate sandwich cookies
4
Tbsp salted butter, melted

Pudding

1 ½
cups sugar
¼
cup cornstarch
¼
tsp salt
3
cups whole milk
4
large egg yolks
6 ½
oz bittersweet chocolate, broken into pieces
2
Tbsp salted butter
2
tsp vanilla extract
1
cup whipped cream, for topping
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Directions

Step 1

Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.

Step 2

Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the chocolate, butter and vanilla and stir until everything is beautifully combined.

Step 3

Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the chocolate, butter and vanilla and stir until everything is beautifully combined.

Step 4

Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with whipped cream!

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