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Creamy Chocolate Pudding with Sesame Whipped Cream
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.
4
Servings
Tip
Don’t forget to stir the tahini. The oil in tahini separates and must be mixed in before use.
25 minutes
Ingredients
-
¼
cup plus 1½ teaspoons white sugar, divided
-
3
tablespoons Dutch-processed cocoa
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.
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February 14, 2023
Great creamy pudding
I made this for my wife and I so we ate it warm and cold, it was good, but different, each way. Creamy with a good flavor. Will certainly make it again.
May 30, 2022
Decadent dessert
Luscious pudding. The tahini enhances without overpowering.
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Lovely, smooth chocolate pudding that comes together quickly. The tahini adds a nice subtle flavor to the pudding. Would make again.