Chocolate pudding is one of my favorite desserts because of how rich, creamy, and decadent it is. Add a dollop of whipped cream on top and it's somehow even better!
That's why I came up with the idea for this Chocolate Orange Pudding! Its velvety chocolate taste combined with its refreshing hint of orange is the perfect combination because the zesty flavor of the orange balances out the richness of the chocolate.
This pudding is super easy to make. Since you'll be cooking it on the stove, you'll just want to make sure to have all of your ingredients measured out and ready to go when you start. Once you get started things will move pretty quickly so it will help everything go smoothly.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients:
I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
To get started, whisk the sugar, cornstarch, cocoa powder, and salt in a large saucepan. Cook the mixture on low, stirring constantly while you slowly stream in the milk.
Turn the heat up to low-medium and continue to stir. Meanwhile whisk together the heavy cream and eggs in a separate bowl. Once the milk mixture begins to bubble, carefully add part of it to the egg mixture, whisking constantly, before pouring it all back into the saucepan. Continue to cook the pudding over medium heat, stirring constantly.
Once it boils up like lava, take it off the heat, stir in the chopped chocolate and orange juice, and transfer it to heat safe dishes. Carefully cover each with plastic wrap, making sure to place the plastic wrap directly on the surface of the pudding to prevent a skin from forming.
Pop the pudding into the fridge and let it chill for at least two hours. Mix together the heavy cream and sugar to make the whipped cream a little bit before you're planning on eating the pudding. Now you just need to top each serving of pudding with a dollop of whipped cream and a little bit more of the chocolate, and you're ready to go!
This Chocolate Orange Pudding is creamy and decadent. The refreshing hint of orange adds just the right amount of tang to balance out the richness of the chocolate. Now you just need to add some whipped cream on top and you've got yourself a dessert!
Prep Time:2 hours and 15 minutes
Cook Time:15 minutes
Total Time:2 hours and 30 minutes
Yield:4 to 6 servings
Chocolate Orange Pudding
¾ cup (170 grams) sugar
⅓ cup (37 grams) cornstarch
3 tbsp (16 grams) unsweetened cocoa powder
¼ tsp salt
2 ½ cups (570 grams) milk
½ cup (114 grams) heavy cream
3 large egg yolks
3 oz bittersweet chocolate, finely chopped, plus more for topping
⅓ cup (85 gram) orange juice
1 cup (226. grams) heavy cream
1 ½ tbsp sugar
Whisk the sugar, cornstarch, cocoa powder, and salt together in a saucepan.
Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
Once the cocoa mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
Remove the pudding from the heat and whisk in the finely chopped chocolate and orange juice.
Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.
Combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed. Cover and refrigerate until ready to use and slightly whisk before using if need be.
Once pudding is chilled, top each serving of pudding with a dollop of whipped cream and finely chopped chocolate.
Pudding can be made in advance and kept in the fridge with plastic wrap directly covering it for up to 5 days. If making in advance, wait to make the whipped cream until right before you're going to serve the pudding.