I am in love.
Although, I am head over hills in love with my hubby; he is not the subject of this blog post. Rather, my new love interest is the Belgian chocolate pudding from Trader Joe’s. I could eat the whole container in one sitting (despite the fact I would regret it later). This pudding is rich, smooth, and contains the perfect amount of chocolate. It is absolutely delicious.
On a side note, my sister-in-law shared a great tip with me. She pours her pudding into a pre-baked gluten free pie crust to make a delicious chocolate pie. That’s pure genius if you ask me.
I was very excited to try and create my own Belgian chocolate pudding recipe. In the end, I was quite happy with my copycat recipe; which I can now whip up in no time at all. The hardest part is having the patience to wait for the pudding to cool. While you can eat pudding warm, I am of the humble opinion that it tastes much better cold.
Some clever readers will quickly notice that this pudding recipe requires more ingredients than most others. While it may not seem worth it, all I ask is that you give my recipe a try at least once. Consequently, you can decide for yourself if this little piece of chocolate heaven is indeed worth the added effort.
Rich Belgian Chocolate Pudding
In a sturdy pan (I like to use a stainless steel pan with a copper bottom) place the sugar, cornstarch, cocoa powder, salt, milk, and heavy cream. Stir with a whisk until all the ingredients are well combined. Place your pan on the stovetop and set the heat to medium. You will need to continually stir this mixture to ensure the bottom doesn’t scorch.
Tip: You can use a dairy free alternative. Most people would use coconut milk. While it is a great choice because of its creaminess, I personally do not care for the taste. I would rather use cashew milk and cashew cream in place of the milk and heavy cream.
To this mixture, add the egg yolks – one at a time – and combine thoroughly after each addition.
Add the chocolate morsels and stir until melted.
As soon as the pudding thickens, immediately remove it from heat.
Add the butter and the vanilla extract and again, mix vigorously to combine.
Serve warm or cold. As I mentioned above, I think this Belgian chocolate pudding tastes much better cold. I feel like the chocolate flavor is much richer when the pudding has been chilled.
Note: You can also make this pudding into popsicles by using some soft molds.