This is the classic pudding of our childhood. Chocolate pudding is the ultimate comfort food, and this version is decadent without being overpowering. Use your favorite good-quality chocolate here because it will make your pudding that much better. A dollop of unsweetened whipped cream or lightly sweetened heavy cream poured over the top takes this to yet another level, although Aki has been known to eat it straight out of the container with a spoon. Jell-O pudding has nothing on us.

　　

Ingredients

serves 6

　　4 large egg yolks

　　1/4 cup plus 2 tablespoons/36 grams tapioca flour

　　1/2 cup plus 2 teaspoons/108 grams sugar

　　1 cup/260 grams heavy cream

　　2 cups/520 grams whole milk

　　1 teaspoon/6 grams fine sea salt

　　1 teaspoon/4 grams vanilla extract

　　12 ounces/340 grams 66% cacao dark chocolate, chopped

　　

Step 1

Put the egg yolks and tapioca flour in a blender and blend on low speed until they form a light-colored paste.

　　

Step 2

Combine the sugar, cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat. Turn the blender containing the egg and tapioca mixture back on low. Quickly and carefully, pour the hot milk mixture into the blender and increase the speed to medium. The heat will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise.

　　

Step 3

With the blender running, add the chocolate in stages so it is emulsified into the pudding. When all the chocolate is added, strain the pudding into a serving bowl (or 6 individual bowls) and let it cool to room temperature before transferring to the refrigerator to cool completely.

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