Mrs. Freeman Bontrager's Chocolate Homemade Chocolate Pudding
  • 2 teaspoons vanilla extract
  • ½ teaspoon espresso powder
  • ½ cup sugar
  • 3 tablespoons cocoa powder
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 3 large egg yolks
  • ½ cup heavy cream
  • 2½ cups whole milk
  • 5 tablespoons butter
  • 4oz bittersweet chocolate, chopped fine.
  1. Stir together the vanilla and espresso powder in a bowl and set aside. Whisk together the sugar, cocoa, cornstarch, and salt in a large saucepan. Whisk in the yolks and cream until fully incorporated, scraping the corners of the saucepan. Whisk in the milk until incorporated.
  2. Place the saucepan on medium heat, whisking constantly, until the mixture is thickened and bubbling (5 to 8 minutes). Cook an additional 30 seconds, then remove from heat and add butter and chocolate. Whisk until melted and fully incorporated. Whisk in the vanilla mixture.
  3. Pour the pudding through a fine mesh strainer into a bowl. Press a lightly greased sheet of parchment paper against the surface of the pudding and refrigerate at least 4 hours. Whisk pudding briefly before serving.
Recipe by Amish 365 at