A good hostess always has secret tricks up her sleeve, including quick and easy desserts that are irresistible to guests but require minimal effort on the hostess’s part. This creme au chocolat, or chocolate pudding, will be the ace up your sleeve when you want to show off your dessert skills with none of the fuss.
Creme au Chocolat (Chocolate Pudding)
In general, the French tend to enjoy chocolate pudding after it’s been baked, as in the famous French dessert pots de creme. This unbaked, silkier version is the “express” version, often a ready made treat for the kids.
But which adult doesn’t love a creamy serving of chocolate pudding? The silky texture of this pudding and its chocolate richness are divine.
The French will use several terms to describe chocolate pudding. Other than simply calling it creme au chocolat, they may call it creme au chocolat rapide or creme au chocolat express.
Heidi Swanson, famous cookbook author, even found a recipe for French chocolate pudding in a French children’s book titled “Glissade,” which refers to sliding down a slope (probably a play off the pudding’s silky nature). French Canadians may know this chocolate pudding as a homemade Danette (As in the Danon brand’s Danette pudding line).
Whatever it’s called, it’s accepted that this is a quick and easy alternative to classic pots de creme. This rich chocolate pudding is smooth and decadent. This pudding makes me want to sing and dance, and create a chocolate shrine to do that all in front of.
For me, this chocolate pudding is one of those desserts that’s perfect for entertaining. It’s simple and easy to make ahead, and it’s so light that even the most satiated guest will long for a spoon or two.
This recipe also has some really wonderful perks (other than the yummy taste): no baking, no eggs needed, and everything can be thrown in and mixed up together in one pot. I love when a recipe results in minimal dish-washing.
The breakdown for this creme au chocolat is basically this: throw cornstarch, sugar, and salt into a pot. Give it a whisk before turning on the stove to low heat and slowly streaming in milk. Whisk occasionally while the milk heats up.
After that, stir in your chocolate (I love this kind) and whisk until smooth and thick. Remove the pot from the stove, stir in some vanilla, and then pour into a large bowl to refrigerate until chilled. That’s all!
Honestly, I need to warn you that because this chocolate pudding is so good and so easy to put together, you should make sure you have people at home with you to share it with. It’s really dangerous to be home alone with a bowl of chocolate pudding. Just saying…
Silky smooth, rich chocolate pudding made in a jiff, without an oven and minimal ingredients!
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/8 tsp salt
- 3 cup whole milk (or half n half for greater richness)
- 6 oz dark chocolate (70%) (or half dark, half milk)
- 1 tsp vanilla extract
Pour the cornstarch, sugar, and salt into a large pot. Whisk everything together to get rid of any clumps.
Turn the stove onto low heat and pour a steady stream of milk in as you whisk. Warm the mixture for 10 minutes, or until steam is rising from the milk and it's hot. Whisk occasionally to prevent clumps. Make sure the milk doesn't begin to boil.
Add in the chocolate (broken up into pieces) and whisk chocolate in until melted and smooth. Continue to warm over low heat until the pudding is thick and beginning to bubble.
Remove pot from the heat and whisk in the vanilla extract. Place a sieve over a large bowl and pour your pudding through the sieve into the bowl. Use your whisk to scrape the pudding in the sieve to get as much pudding out of the sieve as you can. Any thick chocolate clumps left behind in the sieve can be discarded.
Cover the the pudding with a sheet of plastic wrap, placing the sheet directly onto the pudding, and refrigerate until chilled - about 2 hours. Serve with chocolate shavings and/or whipped cream.