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Milk Street Recipe
Milk Street Bowtie Creamy Chocolate Pudding with Sesame Whipped Cream

Creamy Chocolate Pudding with Sesame Whipped Cream

25 minutes

Free

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

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Creamy Chocolate Pudding with Sesame Whipped Cream

Get Ready to Cook

4

Servings

25 minutes

Tip

Don’t forget to stir the tahini. The oil in tahini separates and must be mixed in before use.

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

Step 1 of 4

Begin to whisk

¼
cup white sugar
3
tablespoons Dutch-processed cocoa
5
teaspoons cornstarch
½
teaspoon kosher salt
2
cups half-and-half
2
large egg yolks

In 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.

Step 2 of 4

Simmer and cook

3
ounces semisweet chocolate, chopped
2
tablespoons salted butter, cut into 4 pieces
2
tablespoons tahini

Bring 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.

Step 3 of 4

Strain and let cool

Set 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.

Step 4 of 4

Combine and serve

½
cup heavy cream
2
teaspoons tahini, plus more to serve
teaspoons white sugar
Cocoa nibs or toasted black or white sesame seeds, to serve

In 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.

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Done!

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