Homemade Chocolate Pudding Pastry Cream

This is a decadent chocolate thick smooth and yummy homemade chocolate pudding.

There are many uses for this pudding pastry filling. Pies, tarts, parfaits, filling in between cake layers, trifles.

I just love this pudding. It makes me feel like a kid again. Who can resist licking the spoon?

You will not want to leave one drop of this delicious chocolate pudding. It's made from scratch and so much better than any packaged pudding.
Even if you make it just for special occassions it's worth the time to try it at least once.

I know everyone's in a hurry but this is super delicious and special. It's great for cake fillings, pie, pastry, donuts even pusties.

But I do have a little secret to share. I make it every chance I get as soon as milk is about to expire! Seriously what better way to use it up?
Then of course everyone wants a cup full. My favorite is to layer graham crackers and chocolate pudding to make a quick icebox cake.

Top with whipped cream and then you have another dessert that awaits you. You will not be disappointed after you taste this pastry pudding filling of decadent goodness!

I like to make sure the chocolate melted and the cornstarch is smooth when combined with the milk. I never like lumps in my pudding.
Then as it heats and thicken you will notice when the spoon is coated and sticks it's done. That all there is to it.

Chocolate Pudding or Pastry Cream


3/4 cup chopped chocolate semi sweet chocolate (I use a very good grade chocolate like Lindt) for a darker fudge use 70% bitter sweet chocolate

1/2 cup + 1 tablespoon sugar

3 cups whole milk or half and half

1/4 cup corn starch

pinch of salt

1 tablespoon pure vanilla or favorite liqueur

Using a glass oven proof bowl over a pan of boiling water or a double boiler, melt the chocolate. Combine the corn starch, sugar and salt in the bowl. Whisk in the milk then use a silicone heat resistant spatula to blend all the dry ingredients. Pour all over into the double boiler bowl heating gently just until water is beginning to simmer. Stir constantly over the simmering water until pudding is thickened and coats the spoon like the photo, it's take around 5 minutes, then remove from heat and stir in flavoring.

I then place wax paper over the top to prevent the skin from forming. It's ready after cooling for around 30 minutes in the refrigerator to use in a gourmet dessert of just eat it plain! That's it. A perfect pudding, filling or dessert is ready to be made into your creation!
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