Barefoot Contessa’s Double Chocolate Pudding: A Decadent Delight

The memory is etched in my mind: a cozy winter evening, snow softly falling outside, and the warm glow of the kitchen. My grandmother, a woman whose love language was food, would always make a batch of chocolate pudding for us. It wasn’t fancy, just a simple, comforting dessert that made everything feel right. While her recipe was a closely guarded secret, this Double Chocolate Pudding from Ina Garten brings back that same feeling of warmth and pure indulgence, but with a more sophisticated, grown-up twist. It’s a reminder that the simplest pleasures are often the most profound.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: Approximately 2 hours (includes chilling)
• Servings: 6
• Dietary Type: Not Gluten-Free

Ingredients

• 6 extra-large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons very good cocoa powder
• 1 pinch salt
• 2 cups milk
• 1 ounce very good semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons heavy cream

Equipment Needed

• Electric mixer with paddle attachment
• Medium saucepan
• Whisk or wooden spoon
• Serving bowls
• Plastic wrap

Instructions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until the mixture is light yellow and thick. This process usually takes about 3-4 minutes. The goal is to incorporate air and create a stable base for the pudding.

2. Reduce the mixer speed to low and carefully add the cornstarch, cocoa powder, and salt. Mix until just combined. Be careful not to overmix, as this can develop gluten in the cornstarch and result in a less smooth pudding.

3. In a medium saucepan, bring the milk to a boil over medium-high heat. Watch carefully, as milk can easily scorch.

4. With the mixer on low speed, slowly and steadily pour the hot milk into the chocolate mixture. This step is crucial to temper the eggs and prevent them from scrambling. Pour in a thin, consistent stream.

5. Combine the mixture well, then pour it back into the same saucepan.

6. Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until it thickens. This usually takes about 5-7 minutes. Constant stirring is essential to prevent scorching and ensure a smooth, even consistency. The pudding is ready when it coats the back of a spoon.

7. If the mixture begins to curdle, immediately remove it from the heat and beat it vigorously with a wire whisk. This can help to re-emulsify the mixture and salvage the pudding.

8. Remove the pan from the heat and add the chopped chocolate, butter, vanilla extract, and heavy cream. Mix until the chocolate and butter are completely melted and the pudding is smooth and glossy. The residual heat will melt the chocolate and butter, creating a richer, more decadent flavor.

9. Pour the pudding into individual serving bowls.

10. Place plastic wrap directly on the top of the pudding in each bowl (to prevent a skin from forming on top). This step is vital for maintaining a smooth, appealing surface.

11. Chill thoroughly in the refrigerator for at least 2 hours, or preferably longer, to allow the pudding to set completely. This chilling time is crucial for the pudding to achieve its signature thick and creamy texture.

Expert Tips & Tricks

• Use high-quality ingredients: As Ina says, using “very good” cocoa powder and semisweet chocolate truly makes a difference in the final flavor of the pudding. Splurge a little on the chocolate; it’s worth it!
• Don’t skip the salt: A pinch of salt enhances the sweetness and balances the richness of the chocolate.
• Tempering is key: Pouring the hot milk slowly into the egg yolk mixture is crucial to preventing the eggs from scrambling.
• Constant stirring is a must: Keep stirring the pudding while it’s cooking to prevent scorching and ensure a smooth texture.
• Adjust sweetness: If you prefer a less sweet pudding, reduce the amount of sugar slightly.
• Make it ahead: The pudding can be made a day or two in advance and stored in the refrigerator.

Serving & Storage Suggestions

Serve the Double Chocolate Pudding chilled in individual bowls. For an extra touch of elegance, garnish with a dollop of whipped cream, a sprinkle of chocolate shavings, or a few fresh berries.

Leftover pudding should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. Do not leave the pudding at room temperature for more than 2 hours, as it contains dairy and eggs.

Reheating is not recommended, as it can alter the texture of the pudding. It is best enjoyed cold.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	310 kcal	16%
Total Fat	18g	28%
Saturated Fat	11g	55%
Cholesterol	200mg	67%
Sodium	70mg	3%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	8%
Sugars	20g	–
Protein	6g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute almond milk or coconut milk for the milk and dairy-free chocolate for the semisweet chocolate. Use a vegan butter alternative for the unsalted butter. You can also omit the heavy cream.
• Extra Chocolatey: Add an extra ounce of chopped semisweet chocolate for an even richer chocolate flavor.
• Mocha Pudding: Add a teaspoon of instant espresso powder to the milk while it’s heating for a mocha-flavored pudding.
• Peanut Butter Chocolate: Swirl in a tablespoon of peanut butter into each serving before chilling.
• Spice it Up: Add a pinch of cinnamon or cardamom to the pudding while cooking for a warm, aromatic twist.

FAQs (Frequently Asked Questions)

Q: Can I use regular cocoa powder instead of “very good” cocoa powder?
A: While you can, using a high-quality cocoa powder will significantly enhance the flavor of the pudding. Look for Dutch-processed cocoa powder for a richer, less acidic flavor.

Q: Why is it important to put plastic wrap directly on top of the pudding while chilling?
A: Placing plastic wrap directly on the surface prevents a skin from forming on top of the pudding, ensuring a smooth and creamy texture.

Q: Can I use a hand mixer instead of a stand mixer?
A: Yes, a hand mixer will work just fine. Just be sure to beat the egg yolks and sugar until they are light and thick.

Q: What can I do if the pudding curdles while cooking?
A: Remove the pudding from the heat and whisk it vigorously with a wire whisk. This can help to re-emulsify the mixture and smooth out the curdling.

Q: How long does the pudding need to chill before serving?
A: The pudding needs to chill for at least 2 hours, but it’s best to chill it for 4 hours or even overnight for the best texture and flavor.

Final Thoughts

This Double Chocolate Pudding recipe is more than just a dessert; it’s an experience. It’s a chance to slow down, savor the simple pleasures, and create memories. So, gather your ingredients, put on some music, and get ready to indulge in a truly decadent treat. Whether you’re sharing it with loved ones or enjoying a quiet moment to yourself, this pudding is guaranteed to bring a smile to your face. Don’t hesitate to experiment with variations and make it your own. And most importantly, enjoy every delicious spoonful!