Published March 1, 1999.
For the silkiest texture and richest chocolate flavor, sift the dry ingredients together before you start, and use a combination of bittersweet chocolate and cocoa powder.
We had to find the correct balance of dairy and chocolate that would make the dessert rich but not cloying and exceptionally smooth on the tongue.
The choicest chocolate pudding should taste deeply of chocolate and dairy, be thickened to a soft suppleness, and sweetened just enough to support the chocolate bouquet.
Use a blend of milk and light cream, which is rich but not overwhelming. For true chocolate flavor, use a combination of Dutch-processed cocoa powder and bittersweet chocolate. Cook slowly over medium heat, stirring constantly, and finish the pudding by passing it through a fine-mesh sieve for a suave, smooth texture.
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