Milk Street Recipe
Creamy Chocolate Pudding with Sesame Whipped Cream
This recipe is free for a limited time. Become a member to get full access. Learn More.
This stovetop dessert pairs dark chocolate with the earthy, nutty notes of toasted sesame. Slightly warm, the pudding is creamy; chilled, it has the consistency of firm custard. We preferred Dutch-processed cocoa for its rich, dark color, but natural cocoa, which has a lighter hue, worked, too. For a little more chocolate intensity and slightly less sweetness, use bittersweet chocolate instead of semisweet.
1/4 cup plus 1½ teaspoons white sugar, divided
3 tablespoons Dutch-processed cocoa
5 teaspoons cornstarch
1/2 teaspoon kosher salt
2 cups half-and-half, divided
2 large egg yolks
3 ounces semisweet chocolate, chopped
2 tablespoons salted butter, cut into 4 pieces
1/2 cup heavy cream
2 tablespoons plus 2 teaspoons tahini, plus more to serve
Cocoa nibs or toasted black or white sesame seeds, to serve
Ingredients
-
¼
cup plus 1½ teaspoons white sugar, divided
-
3
tablespoons Dutch-processed cocoa
-
5
teaspoons cornstarch
-
½
teaspoon kosher salt
-
2
cups half-and-half, divided
-
2
large egg yolks
-
3
ounces semisweet chocolate, chopped
-
2
tablespoons salted butter, cut into 4 pieces
-
½
cup heavy cream
-
2
-
Cocoa nibs or toasted black or white sesame seeds, to serve
Milk Street Recipes
Chocolate and Tahini Come Together in This Dessert
Directions
-
01In a medium saucepan, whisk the ¼ cup sugar, cocoa, cornstarch and salt, breaking up any large clumps of cocoa; it’s fine if some small lumps remain. Add ¼ cup of half-and-half and whisk until smooth. Whisk in the yolks. Gradually whisk in the remaining half-and-half.
-
02Bring the mixture to a simmer over medium-high while whisking continuously. Once it reaches a simmer, cook for 1 minute, whisking constantly; the pudding will be thick and glossy. Off heat, whisk in the chocolate until smooth, then whisk in the butter and 2 tablespoons tahini.
-
03Set a fine mesh strainer over a medium bowl. Scrape the pudding into the strainer and push it through with a silicone spatula; scrape the bottom of the strainer to collect all of the pudding. Divide the pudding evenly among 4 serving dishes and set aside until barely warm, about 15 minutes.
-
04In a medium bowl, combine the cream, 2 teaspoons tahini and remaining 1½ teaspoons sugar. Beat until it holds stiff peaks. Dollop the whipped cream onto the puddings. Drizzle each with additional tahini and sprinkle with cocoa nibs or sesame seeds.
Tip: Don’t forget to stir the tahini. The oil in tahini separates and must be mixed in before use.
In the store
More
Desserts
12 Recipes That Will Change the Way You Cook
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Free
